Recipe By Jamie Geller
The absolute perfect hors d'oeuvre. You can also make these silver dollar pancakes into larger, classic, heartier sized latkes by using up to 1/4 cup of batter. Of course the fry time will increase to about three to five minutes per side.
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Prepare Manischewitz Potato Pancake batter according to package directions.
Heat 1/4 inch olive oil in a large sauté pan over medium-high heat.
Drop one tablespoon of batter per pancake into the hot oil (careful not to overcrowd the pan), and lightly press down to flatten.
Place a piece of salmon over each pancake and top with another tablespoon of the batter.
Gently press down on the pancake to flatten again and fry until golden brown about two minutes on each side. Drain pancakes on a paper towel lined baking sheet and repeat with remaining batter.
Serve warm with a dollop of crème fraiche and a sprinkling of chopped chives.
Photography and Styling by Tamar Teitelbaum
