Scallion Potato Pancake and Smoked Salmon Sandwiches

Ingredients: (FOR POTATO PANCAKES)

• 2 lb russet (baking) potatoes (about 4 large)
• ½ cup finely chopped scallion greens
• 5 Tbsp vegetable oil
• 2 ½ Tbsp unsalted butter

Ingredients: (FOR SALMON SANDWICHES)

• Cooked potato pancakes from above recipe
• ¾ lb sliced RAINCOAST TRADING Wild Smoked Sockeye Salmon
• ½ small red onion, thinly sliced
• 2 Tbsp capers, rinsed
• ½ cup crème fraîche or sour cream

TO MAKE PANCAKES:

• Preheat oven to 450°F
• Peel potatoes and coarsely grate in a food processor. Stir together potatoes and scallions
• Heat 1 tablespoon oil with 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides
• Scoop 3 (1/4-cup) mounds of potato mixture into skillet, flattening with a spatula to form 3 1/2- to 4-inch pancakes
• Reduce heat to moderate and cook, pressing down occasionally on cakes with a metal spatula (to compact cakes and prevent them from breaking when turning), until golden brown and crisp on undersides, 6 to 8 minutes
• Turn cakes over carefully and cook, pressing occasionally, until golden brown and crisp, about 8 minutes more. Drain on paper towels, then arrange on a large baking sheet
• Continue in the same manner with remaining pancake mixture, oil and butter, wiping skillet clean with paper towels between batches

TO ASSEMBLE SANDWICHES:

• Reheat cakes in the preheated oven 3 to 5 minutes, or until crisp
• Remove from the oven
• Stack a pancake with salmon, onion, capers, and crème fraîche
• Top with another pancake
• Continue until all the pancakes are used

Enjoy