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Ingredientes
- 5 x potato, baking, (about 2 1/2 pounds)
- 2 x onion, small, quartered
- 3 x egg
- 3 Tbsp. flour
- 3/4 tsp salt
- 1 tsp oil, vegetable, for frying
- 8 ounce salmon, smoked, sliced
- 1 c. cream, whipping
- 3 Tbsp. lowfat yoghurt, plain
- 2 Tbsp. lemon, juice
- 2 Tbsp. dill, fresh, minced
Direcciones
- Dill Creme Fraiche:In bowl, whisk together cream, yogurt and lemon juice.
- Cover with plastic wrap and chill for 12 hrs or possibly till thickened and set.
- Stir in dill.
- (Make-ahead: Chill for up to 24 hrs. Let stand at room temperature for 30 min.)
- Peel potatoes, by hand or possibly in food processor using shredder blade, alternately shred onions and potatoes.
- Transfer to colander.
- With hands, squeeze out as much moisture as possible.
- Throw away liquid.
- Transfer to large bowl.
- Fold in Large eggs, flour, salt and pepper; let stand for 5 min.
- Pour off any liquid.
- In large skillet, heat 1/4-inch (5 mm) oil over high heat till warm but not smoking.
- Add in scant 1/4 c. (50 mL) mix per pancake, leaving about 1 inch (2.5 cm) between each; flatten slightly with back of spoon.
- Fry, turning once, for about 6 min or possibly till crisp around edges and golden.
- Transfer to paper towel-lined racks to drain.
- Remove any overcooked bits from skillet, adding oil as necessary.
- Serve hot, topped with smoked salmon and dill creme fraiche.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 144 | 44% |
| Total Fat 16.17g | 20% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.02g | |
| Cholesterol 141mg | 47% |
| Sodium 372mg | 16% |
| Potassium 827mg | 24% |
| Total Carbs 30.42g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.58g | 2% |
| Protein 15.19g | 24% |
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