POTATO PANCAKES WITH GRAVLAX AND DILL
When each ingredient is used in moderation, a notoriously high-fat treat becomes a sensible indulgence. These tiny potato pancakes are baked, not fried, then topped with low-fat sour cream, gravlax, and dill.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen pancakes
Number Of Ingredients 9
Steps:
- 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.
- Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 tablespoon mixture on tray for each and flattening into disks. Bake until golden brown on bottom, 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 7 minutes more.
- Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.
Nutrition Facts : Calories 74 g, Cholesterol 8 g, Fat 2 g, Fiber 1 g, Protein 5 g, Sodium 159 g
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Nisar Ahmed khoso
[email protected]These pancakes are a great way to use up leftover mashed potatoes.
Awais Alvi
[email protected]I love the combination of flavors in these pancakes. The gravlax and dill really complement each other.
Darlington Okorie
[email protected]These pancakes are so versatile. I've served them with everything from eggs and bacon to smoked salmon and caviar.
Asfand Ali
[email protected]I've never made potato pancakes before, but this recipe made it easy. They turned out perfect!
RJC
[email protected]I made these pancakes for a brunch party and they were a huge success! Everyone loved them.
Adam Stevens
[email protected]I'm not a fan of gravlax, so I substituted smoked salmon. The pancakes were still delicious.
Zakirya Khan
[email protected]I found this recipe to be too complicated. There are too many ingredients and steps involved.
Nancy Collinge
[email protected]I was disappointed with this recipe. The pancakes were bland and the gravlax was too salty.
Lord H. Shoatz
[email protected]These pancakes were a little too oily for my taste, but the flavor was good.
Siyam 2007
[email protected]I've made these potato pancakes several times now and they're always a hit. The gravlax and dill add a really nice touch. I highly recommend this recipe.
Mukaram Awan
[email protected]These were so easy to make and they tasted fantastic! I served them with sour cream and chives and they were a big hit with my family.
Aisha Akther
[email protected]I made these for breakfast and they were delicious! I used smoked salmon instead of gravlax and they were still amazing. The pancakes were light and fluffy, and the gravlax was smoky and flavorful.
Victor Agwu
[email protected]I followed the recipe exactly and the pancakes turned out great! They were golden brown and crispy on the outside, and fluffy and tender on the inside. The gravlax and dill were the perfect accompaniments.
Tajmal Hussain
[email protected]These potato pancakes with gravlax and dill were a hit at my dinner party! The combination of flavors and textures was perfect. The pancakes were crispy on the outside and fluffy on the inside, while the gravlax was rich and flavorful. The dill added