POTATO PANCAKES WITH WILD SMOKED SALMON & HOMEMADE CRÈME FRAÎCHE

This is a wonderful brunch dish and all you need is a fresh fruit salad and maybe a Mimosa.
You can keep the cooked potato pancakes warm in the skillet or on a baking sheet in a 225 F degree oven until you are ready to plate and serve. 
Start your crème fraîche at least two days before you want to make this dish. You can also buy the expensive crème fraîche in your grocery store, but it is quite satisfying to be able to make your own.

¼ cup crème fraîche, homemade recipe below

1 t minced dill

1 t small capers, drained

1 baking potato, peeled

½ small onion

1 egg, beaten

1 T all-purpose flour

¼ t baking powder

Sea salt and finely ground black pepper

1 T avocado or coconut oil

¼ lb thinly sliced wild Chinook or Sockeye smoked salmon

Minced dill, for garnish

Lemon wedges, for garnish

In a small bowl, stir the crème fraîche with the minced dill and capers.

Refrigerate until ready to serve.

Using a box grater or food processor, coarsely shred the potato onto a clean tea towel.

I use a clean white flour sack tea towel.

Shred the onion onto the tea towel.

Gather up and squeeze out the moisture.

In a medium bowl, mix the shredded potatoes and onion, egg, flour, and baking powder.

Season to taste with salt and pepper.

In a large skillet or griddle, heat the oil over medium-high heat.

Using an ice cream scoop, drop mounds of the potato mixture onto the skillet.

Flatten with the back of the scoop to make a 4-inch round pancake.

Cook until golden brown, about 5 minutes.

Flip over and cook another 5 minutes.

Place on two warm plates and top with a slice of smoked salmon, a dollop of the crème fraîche mixture and a sprinkling of minced dill.

Serves 2

Homemade Crème Fraîche

1 cup heavy whipping cream

1 T fresh lemon juice

Pour cream into a clean canning jar fitted with a clean lid and screw on band.

Add the lemon juice.

Stir vigorously and cover with a clean piece of cheesecloth secured with a rubber band or a new or clean knee high stocking.

Let sit in a warm spot for 24 hours.

Stir contents and screw on lid and refrigerate up to two weeks.