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1/2
lb. lox salmon
1/4 c. creme fraiche
1 Tbsp. black cavier
2 c. peeled and shredded potatoes
1 Tbsp. grated onion
3 eggs, beaten
2 Tbsp. all-purpose flour
1 1/2 tsp. salt
1/2 c. peanut oil
Directions:
1. Place the potatoes in a cheesecloth and wring,
extracting as much moisture as possible.
2. In a medium bowl, stir the potatoes, onion, eggs,
flour and salt together.
3. In a large heavy-bottomed skillet over medium-high
heat, heat the oil until hot. Place large spoonfuls of
the potato mixture into the hot oil, pressing down on
them to form 1/4 to 1/2 inch thick patties. Brown on
one side, turn and brown on the other. Let drain on
paper towels.
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