This one is definitely on our list of all time favorites – Smoked Salmon with Horseradish Cream on Potato Pancakes


  • 1/2 cup all-purpose flour (about 2 1/4 ounces)
  • 2 pounds of shredded frozen hashbrowns, thawed
  • 1/2 cup grated fresh onion
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large egg whites
  • 5 tablespoons olive oil, divided
  • Cooking spray
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons grated Granny Smith apple
  • 2 tablespoons plain fat-free yogurt
  • 4 teaspoons prepared horseradish
  • 4 ounces smoked salmon, broken into 48 pieces
  • 3 tablespoons chopped fresh chives
Preheat oven to 400°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through egg whites) in a large bowl,

stirring until blended. Divide mixture into 48 level tablespoon-sized pancakes, squeezing each to remove excess moisture.Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add 16 pancakes; cook 3 minutes on each side or until browned. Add 1 teaspoon of oil at a time as needed. Arrange on two baking sheets coated with cooking spray. Repeat procedure twice with remaining oil and pancakes. Bake at 400° for 5 minutes or until cooked through.Combine mayonnaise, apple, yogurt, and horseradish in a small bowl; place 1/2 teaspoon mayonnaise mixture on each pancake. Top each with a salmon piece; sprinkle with chives.

By @ElizEdibExp.
Thanks for inspiring us!
You can see the recipe here: elizabethsedibleexperience.blogspot.com

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