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Smoked Salmon Topped Scallion Pancakes

Created by Kchurchill5 on February 6, 2012

Step 1: Sauce ... Mix the sour cream, capers and dill together and refrigerate until ready to use.
Step 2: Pancakes ... Whether you use store bought hash browns, such as Ore Ida or any other brand; or you grate your own, you want to put them in a light weight towel and squeeze them very well until dry. Potatoes have a lot of moisture and you want to squeeze any extra liquid out. Then, mix the hash browns, scallions, egg white, salt and pepper together.
Step 3: Saute ... Use a large saute pan (non-stick works best) so you can cook several pancakes at a time. Add the oil and butter and bring to medium high heat. Now, you can make these small for appetizers, or larger for lunch or a main dish - so, make the size you want. Drop spoonfuls of the hash browns into the hot pan and press down well with a spatula. Depending on how many pancakes you make (if you need to saute another batch in the pan), you may need to add a bit more oil and butter, especially if it isn't a non-stick pan. Just make sure to add equal parts butter and oil. Cook on each side until crispy and golden brown. Transfer to a plate lined with a paper towel to drain.
Step 4: Toppings ... Top with a few rings of the red onion, salmon, and finish with a dollop of the sour cream.
Step 5: Serve ... As I said; these make great appetizers, but excellent served with scrambled eggs for breakfast or brunch; a light lunch or even dinner. They are really delicious. ENJOY!