I love these little potato pancakes as they are very versatile - delicious per recipe or pair them with a green salad, or maybe some thinly sliced roast beef and horseradish sauce and always good with a dollop of caviar…

Makes 8 4" pancakes

2 cups peeled and cubed potatoes
1 cup chopped onions (I use frozen)
2 tablespoons melted unsalted butter
2 tablespoons whole milk
2 eggs
2 tablespoons potato starch
½ teaspoon baking soda
1 teaspoon kosher salt (Diamond Crystal)
½ teaspoon freshly ground pepper
3 tablespoons chopped chives
Avocado oil for sauteing

For serving
4 ounces thinly sliced smoked salmon
½ cup sour cream
Capers
Lemon slices
Fresh dill

In a food processor combine all of the pancake ingredients except the oil for sauteing. Process for about 1 minute or until well combined, the mixture will be grainy.

Heat a large saute pan to medium high heat and add about ¼ cup of avocado oil.

Using a ¼ cup scoop add the batter, spreading it to about 4 inches, saute about 3-4 minutes per side, reduce the heat if necessary to allow them to cook through without burning, do not rush the process, use a timer.

When cooked through transfer to a paper towel.

Continue the process sauteing in batches and adding more oil when necessary.

To serve, top each pancake with a slice of smoked salmon, dollop of sour cream, capers, dill, and squeeze of lemon.