You’ll be glad to have leftover mashed potatoes just to be able to make this yummy appetizer.
Courtesy of Jennifer Low.
ingredients
directions
Put chilled mashed potatoes in bowl. Stir to loosen.
Melt butter. Drizzle over mashed potatoes. Using rubber spatula, mash butter through potatoes. Set aside.
In a bowl, mix flour and milk until smooth. Blend in egg and salt. Mix into mashed potato mixture to form pancake batter.
Heat vegetable oil (use an amount as you would for regular pancakes) in non-stick frypan on medium-low.
Drop pancake batter in dollops into pan, keeping pancakes to no bigger than 3-inches across.
Brown then flip to brown second side, about 1 minute per side. Add more vegetable oil to pan as required.
Keep pancakes warm as you make them in batches (place in 250 F oven).
Divide warm pancakes onto 4 appetizer plates, along with cured salmon, red onion and capers.
Add dollop sour cream, if using.
Garnish with drizzle olive oil and sprinkling black pepper.