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Categories:Viewed: 10 - Published at: 7 years ago
Ingredients
- 1/4 cup creme fraiche
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon each of chopped dill, tarragon, chives and celery leaves
- Salt and freshly ground pepper
- 1 pound Yukon Gold potatoes, peeled and coarsely shredded
- 2 1/2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 4 ounces sliced smoked sturgeon or other smoked fish, torn in pieces
- Radish sprouts, for garnish
Method
- In a small bowl, whisk the creme fraiche with the lemon juice and chopped herbs and season with salt and pepper.
- Squeeze small handfuls of the shredded potatoes over a colander to remove as much liquid as possible.
- Transfer the potatoes to a medium bowl and toss with the flour; season with salt and pepper.
- In a very large nonstick skillet, melt the butter in the oil.
- Add rounded tablespoons of the potato mixture to the skillet, about 2 inches apart; you should have 16 mounds.
- Flatten each mound slightly into a cake that's 1/2 inch thick and 1 1/2 inches wide.
- Cook the cakes over moderate heat, turning once, until golden and crisp, about 6 minutes.
- Drain on paper towels.
- Arrange the potato cakes on a platter.
- Top each cake with a small dollop of the herbed cream, a few pieces of sturgeon and a few radish sprouts and serve.
