Yukon Gold Pancakes With Chives, Smoked Salmon, Sour Cream

1 small yellow onion -- grated 1 egg -- lightly beaten 2 tablespoons matzo meal 1 teaspoon salt

2 tablespoons snipped fresh chives -- plus

1/2 cup solid vegetable shortening -- or as needed 2 ounces sliced smoked salmon -- cut 1" squares 1/4 cup sour cream

Using the medium-fine holes of a handheld grater, grate the potatoes into a large bowl. Transfer to a sieve and, using the back of a spoon, press out the excess moisture. Then squeeze the potatoes with your hand to extract more moisture.

Place the grated potatoes in a bowl and add the onion, egg, matzo meal, salt and pepper. Stir to blend. Fold in the 2 tablespoons chives.

In a heavy fry pan over medium-high heat, melt the 1/2 cup shortening until the surface ripples. Working in batches and being careful not to crowd the pan, measure out 1 level tablespoon batter for each pancake and drop it into the hot oil. Fry until crisp and golden on one side, about 4 minutes. Turn and fry the other side until golden, about 4 minutes more. Transfer to paper towels to drain. Keep warm until all the batter has been used. Add more shortening to the pan if needed.

When all the pancakes have been cooked, arrange on a warmed platter. Top each with a square of smoked salmon, and then top the salmon with 1/2 teaspoon sour cream. Sprinkle each with a few pieces of the remaining snipped chives and a small spoonful of caviar, if using. Serve warm.

This recipe yields about 24 bite-size pancakes; 6 to 8 servings.

Comments: Crisp potato pancakes, or latkes, are classics of the Hanukkah table. Today, there are many variations on this pancake tradition. Some include shredded zucchini, others sweet potatoes, and still others are seasoned with green onion and sesame seeds. Here is a fancy version made with Yukon Gold potatoes and topped with smoked salmon.

Source: “Williams-Sonoma at http://www.williams-sonoma.com” S(Dual Formatted for MCII thru MCIV and MC5 thru MC9): “05-03-2007 by Joe Comiskey - Mad’s Recipe Emporium”

Per Serving (excluding unknown items): 38 Calories; 2g Fat (51.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 38 Calories; 2g Fat (51.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

NOTES : Recipe adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998)

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

]]> Appetizers peeled grated lightly beaten to taste plus or as needed cut 1" squares Using the medium-fine holes of a handheld grater, grate the potatoes into a large bowl. Transfer to a sieve and, using the back of a spoon, press out the excess moisture. Then squeeze the potatoes with your hand to extract more moisture. Place the grated potatoes in a bowl and add the onion, egg, matzo meal, salt and pepper. Stir to blend. Fold in the 2 tablespoons chives. In a heavy fry pan over medium-high heat, melt the 1/2 cup shortening until the surface ripples. Working in batches and being careful not to crowd the pan, measure out 1 level tablespoon batter for each pancake and drop it into the hot oil. Fry until crisp and golden on one side, about 4 minutes. Turn and fry the other side until golden, about 4 minutes more. Transfer to paper towels to drain. Keep warm until all the batter has been used. Add more shortening to the pan if needed. When all the pancakes have been cooked, arrange on a w Rating: