Third Place Winner of our 2003 Recipe Contest: Lillian Julow Gainesville, FL

3 medium Yukon Gold potatoes, peeled and coarsely grated
1 stick butter, melted
1/2 cup thick sour cream
3 shallots, finely minced
5 sprigs fresh dill, chopped, or 2 teaspoons dried dill weed
juice of 1/2 lemon
6oz. Smoked Nova Salmon, thinly sliced
4 or 5 fresh chives, finely chopped
Extra Virgin Olive Oil
3oz. Shuckman’s Kentucky Spoonfish Caviar

Preparation:
Toss the grated potatoes in the melted butter. Season with salt and freshly ground black pepper. Heat a large nonstick skillet over high heat until nearly smoking. Add 2 tablespoons olive oil. Add the potato mixture and spread to distribute into a thick pancake. Cook for one minute, then reduce heat to medium. Continue cooking until the pancake is almost golden brown on the bottom, using a spatula to check the underside.

When well browned, turn the pancake over by sliding it onto a large plate, covering with another plate, and turning it over. Slide the potato pancake back into the skillet. Cook the other side until golden brown. Slide the pancake from the skillet onto a small baking sheet and warm it in a 425° oven for a few minutes.

For the topping, mix together the shallots, dill, sour cream, and lemon juice. Season lightly with salt and pepper and mix well.

Serving Suggestions
To serve, remove pancakes from the oven and place on a large platter. Spread the topping over the top of the potato pa;ncake. Cover with the slices of smoked salmon and then garnish with caviar and chives. Cut into desired portions and serve immediately.

Will serve 6 to 8 as an appetizer or side dish.