3 lg Idaho Potatoes, peeled and
2 tb Corn starch
2 Whole eggs
4 Egg whites
1/4 c Heavy cream
-Salt and pepper to taste
1 tb Lemon juice
1/4 c Creme fraiche or sour
6 lg Slices of smoked salmon
1 4- ounce jar of osetra
-dill sprigs for garnish
Cook three large, peeled and diced potatoes in salted water When
cooked, pass potatoes through a food mill or sieve with fine holes.
Place puree in electric mixer with a paddle attachment. Add corn
starch to mix thoroughly. Slowly incorporate eggs and egg whites,
then heavy cream. Season with salt and pepper to taste. Meanwhile,
in a small bowl, stir the lemon juice into the creme fraiche. Set
Preheat non-stick skillet over medium heat. Spoon the pancake mixture
into skillet, keeping a round shape (silver dollar size). Cook for
90 seconds, then turn and cook until done. Place pancakes on plate
and serve with one slice of smoked salmon, one tablespoon of the
reserved creme fraiche mixture and a heaping teaspoon of caviar.
Garnish with dill and serve.