Smoked Salmon Latkes

Directions

1. Scrub potatoes under cold running water. Shred with large holes of a box grater or food processor. Turn the shreds into a strainer set over a bowl. Press potatoes firmly. Reserve liquid in a bowl. Let liquid stand several minutes. Pour off the top clean layer and reserve cloudy starch remaining.

2. Rinse squeezed potatoes with cold water. Drain in a colander.

3. In large bowl, combine all latke ingredients, including the reserved starch, and 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 inch over the bottom of the pan until very hot. Add cakes and cook until well browned. Turn and cook the second side. Serve 3 cakes per portion. Spoon sour cream over.