1 cup grated raw potatoes
1 cup leftover mashed potatoes
1 cup all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
2 eggs, lightly beaten
About 1/4 cup milk
Butter or oil for frying
Melted butter as needed
18 smoked salmon florets (roll thin slices around your finger and twist)
4 tablespoons crème fraîche (see note)
Freshly chopped chives to taste
1. Place grated raw potato in a clean cloth and twist to remove excess moisture.
2. Combine raw potatoes, mashed potatoes and eggs. Whisk flour, salt and baking powder. Fold into potato mixture. Add enough milk to make a batter.
3. Heat butter or oil in a heavy skillet on medium heat. Drop potato batter by heaping tablespoons into the hot pan. Brown on both sides, 3-4 minutes per side. Lightly brush each boxty with melted butter.
4. To serve, place 2 boxty potatoes on a plate. Top each with a salmon floret. Whisk crème fraiche and chives to a creamy consistency and lightly drizzle over the salmon. Repeat with remaining boxty potatoes and salmon.
Recipe note: Crème fraiche is a matured, thickened cream has a slightly tangy, nutty flavor and velvety rich texture. The thickness of crème fraîche can range from that of commercial sour cream to almost solid margarine. Shop for crème fraiche at gourmet stores, The Fresh Market and Whole Foods Market.
Yield: 9 generous servings.
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