3 potatoes, peeled and grated
1/4 lb. (1 stick) butter, melted
1/2 c. sour cream
3 shallots, minced
5 sprigs fresh dill, chopped
juice of 1/2 lemon
smoked salmon, thinly sliced
1/2 bunch fresh chives, chopped
3 oz. caviar (optional)
Toss grated potatoes in 1/4 lbs. (1 stick) melted butter. Season with salt and freshly ground pepper.
Heat 2 nonstick pans over high heat until nearly smoking. Add 2 teaspoons olive oil to each pan. Divide potatoes evenly to each pan and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saut'e until almost golden brown. Use a spatula to check the underside of the pancakes. Turn pancakes over and cook other side until golden.
Remove pancakes from pans and warm in 425 F oven for a few minutes.
To prepare dill cream:
In a bowl, mix together shallots, dill, sour cream, and lemon juice. Season with salt and pepper.
To serve: Remove pancakes from oven. Spread dill cream over top. Cover with slices of smoked salmon. Garnish with caviar and chives. Cut into desired portions and serve immediately.