I am sure I have said it before and I will say it again, I love entertaining. One of the biggest problems I face is making interesting appetizers that will not require me to be away from my guests for a long period of time.

These smoked salmon appetizers accomplish both of those goals. The prep work can be almost completely done ahead of time with only a few minutes of work immediately prior to your guests arriving. They will also delight your guests with the crunch of the potato, the salt from the capers and smoked salmon, and the bite of dill.

Smoked Salmon on Potato Pancakes

4 oz smoked salmon
5 oz crème fraîche
2 tablespoons capers
1/2 tablespoon fresh dill

potato pancakes
3 medium russet potatoes
1 tablespoon flour (substitute coconut flour for gluten free)
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
1 tablespoon extra virgin olive oil plus 1 tablespoon

Preheat the oven to 375 degrees

Peel the potatoes and then shred them thinly. Once they are shredded squeeze the potatoes in paper towels to drain any excess water.

Mix the potatoes, flour, salt, pepper, eggs and 1 tablespoon of oil. Take a heaping tablespoon of mixture and roll into a ball and then lightly pat down on the baking sheet. Forming about 1.5″ circles.

Place the potatoes in the oven for 15 minutes and then flip and drizzle the extra tablespoon of oil on them. Return to the oven for an additional 10 minutes. They should be golden brown when they are ready. Let them cool on a plate covered with paper towels for around 15 minutes.

While the potatoes are in the oven, whip the crème fraîche until it no longer drips off the whisk. Lightly mix in the capers and dill.

Once the potatoes are cool, scoop a teaspoon of the crème fraîche mixture on each potato and a piece of smoked salmon, I cut my smoked salmon into about 1″ squares. And, enjoy!!!