YIELD: 4 to 6 servings
|1 pt.||sour cream|
|1 Tbsp.||Old Bay or other crab-boil seasoning|
|1½ lbs.||russet potatoes|
|5 oz.||smoked salmon, finely chopped|
|1||small white onion, peeled, grated|
|2 tsps.||kosher salt|
|1 tsp.||ground black pepper|
|vegetable oil, as needed|
1. In small bowl, combine sour cream and crab-boil seasoning. Set aside.
2. Scrub potatoes under cold running water. Shred with large holes of box grater or food processor. Turn shreds into a strainer set over a bowl. Press potatoes firmly. Reserve liquid in bowl; let liquid stand several minutes. Pour off top clean layer and reserve cloudy starch remaining. Rinse squeezed potatoes with cold water. Drain in a colander.
3. In large bowl, combine grated potato, salmon, onion, flour, egg yolk, salt, black pepper and reserved starch; mix well. Form into silver-dollar-sized cakes, squeezing to form the cakes. Arrange cakes on a paper-towel-covered cookie sheet. Pat dry with paper towels.
4. In a large skillet over high heat, heat enough oil to cover ¼ in. over bottom of pan until very hot. Add cakes and cook until well browned. Turn and cook other side.
5. Per portion: Plate 3 cakes. Drizzle sour cream over cakes.
Recipe by Doug Murray, former Associate Director and Executive Chef of Washington State University Dining Services, Pullman