If you’re keeping track at home, this is the second recipe sent to me this week by Elbows. She is my new bestest of best friends. However, the position could be re-opened if friends, family or strangers care to submit their favourite recipe to firstname.lastname@example.org. Whether it’s fruitcake, turkey curry or something completely unrelated to the holidays, send ’em in.
Just in time for holiday entertaining! I made these for Thanksgiving and they were a huge hit. The presentation is very impression, so they are great for parties. I send you the picture from my iPhone previously.
- 1 small yellow onion (about 5 ounces), peeled and grated on the large holes of a box grater
- 3 Yukon gold potatoes (about 1 pound), peeled and grated on the large holes of a box grater
- 1 tablespoon chopped fresh dill, plus sprigs for garnish
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 1 large egg white
- 4 ounces gravlax
- 1/4 cup reduced-fat sour cream
- ½ package of cream cheese
- Preheat oven to 450 degrees. Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.
- Cover two baking sheets with parchment paper. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into discs. Bake until golden brown, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over. Return to oven, and bake until brown on both sides, about 10 to 15 minutes more.
- Serve pancakes topped with gravlax, a little smear of cream cheese, and a dab of reduced-fat sour cream. Garnish with dill sprigs.