Sweet Potato Pancakes w/Smoked Salmon, Caviar and Dill Cream

The title says it all, decadence in one bite! Adapted from a Wolfgang Puck recipe, elegant with or without the caviar and yet another guaranteed crowd pleaser….


  • 1/2 cup crème fraîche (can substitute w/lowfat sour cream)
  • 1 tsp chopped dill
  • 1 tsp lemon juice
  • Kosher salt and freshly ground black pepper
  • 1 TBLSP snipped chives
  • 1 large sweet potato and 1/2 an apple, peeled
  • 1 small onion
  • 1 egg, lightly beaten
  • 2 TBLSP flour
  • 1/2 tsp baking powder
  • 1/2 cup vegetable oil
  • 1/2 lb thin sliced smoked salmon
  • 2 ounces caviar
  1. In a small bowl, stir the crème fraîche w/dill and lemon juice. Season with salt and pepper and sprinkle with chives. Refrigerate.
  2. Coarsely shred potatoes, onion, and apple (box grater works well). Transfer to a clean kitchen towel to squeeze dry (don’t skip this step, pancakes won’t stay together/cook well otherwise!).
  3. In another bowl, mix shredded goods with the egg, flour, baking powder, a bit of salt and pepper.
  4. Heat vegetable oil In a large nonstick skillet. Drop 2 TBLSP of potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make pancakes, cooking over moderately high heat a few minutes on each side, until pancakes turn golden.
  5. Arrange pancakes on a platter, topping with smoked salmon, dill cream, and caviar.


(Adapted from Wolfgang Puck’s recipe)

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