Crispy Potato Chive Pancakes with Smoked Salmon- Gluten, Dairy and Egg Free

• Gluten free

• Seafood

  • 1 Paddlefish caviar
  • 1 Smoked salmon

• Produce

  • 1/4 cup Chives, Fresh
  • 1 Dill, Fresh
  • 2 Russet potatoes, large
  • 1/2 cup Yellow onion

• Canned Goods

  • 1/2 cup Coconut milk, unsweetened refrigerated

• Baking & Spices

  • 1/2 cup Gluten free all purpose flour
  • 1 Kosher salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 2 tbsp Olive oil
  • 1 Olive oil

Found on heatherchristo.com

Ingredients

• ½ cup unsweetened refrigerated coconut milk (from a carton)
• 2 tablespoons apple cider vinegar
• 2 large russet potatoes, peeled and chopped into bite sized pieces
• 2 tablespoons olive oil
• ½ cup finely diced yellow onion
• ½ cup gluten free all-purpose flour
• ¼ cup fresh chives, minced
• kosher salt
• Olive Oil for frying
• Smoked Salmon
• Paddlefish Caviar (optional)
• Fresh dill
• ½ cup unsweetened refrigerated coconut milk (from a carton)
• 2 tablespoons apple cider vinegar
• 2 large russet potatoes, peeled and chopped into bite sized pieces
• 2 tablespoons olive oil
• ½ cup finely diced yellow onion
• ½ cup gluten free all-purpose flour
• ¼ cup fresh chives, minced
• kosher salt
• Olive Oil for frying
• Smoked Salmon
• Paddlefish Caviar (optional)
• Fresh dill

Directions

• In a small bowl combine the coconut milk and the apple cider vinegar and set aside.
• Add the potatoes to a medium pot and add water just to cover the potatoes. Simmer until the potatoes are tender.
• While the potatoes are cooking begin cooking the onions. Take a heavy pan, (I used a cast iron skillet) and put it over medium heat. Add the olive oil and the onions and sprinkle with kosher salt. Cook until the onions are soft and tender, but not browned, about 7 minutes.
• Use a slotted spoon or strainer and lift the potatoes from the water and add them to the bowl of a standing mixer fitted with a whisk attachment. Take the starchy potato water and put it back on the stove over high heat. Add the curdled milk to the pot and boil to thicken the mixture to about 1 ¼ cups liquid.
• Meanwhile whisk the potatoes until smooth. Sprinkle the flour into the potatoes and add the cooked onions and oil from the pan. Then add the liquid a little at a time while the mixer us running until you have added all of the liquid and you have a smooth mashed potato mixture. Season to taste with kosher salt and then fold in the chives.
• Add oil to coat the same cast iron skillet or heavy pan and use an ice cream scoop or spoon to scoop the potato mixture into the pan. Let them sizzle for a minute and then gently flatten the pancakes with a spatula and fry for about 2 minutes over medium-high heat. Flip the pancakes and cook another 2 minutes until crispy and golden.
• Transfer to a platter, and while you cook more pancakes, top the first batch with small pieces of smoked salmon, a sprig of fresh dill and top with a small spoonful of caviar if desired. Continue until the potatoes are all used up!
• In a small bowl combine the coconut milk and the apple cider vinegar and set aside.
• Add the potatoes to a medium pot and add water just to cover the potatoes. Simmer until the potatoes are tender.
• While the potatoes are cooking begin cooking the onions. Take a heavy pan, (I used a cast iron skillet) and put it over medium heat. Add the olive oil and the onions and sprinkle with kosher salt. Cook until the onions are soft and tender, but not browned, about 7 minutes.
• Use a slotted spoon or strainer and lift the potatoes from the water and add them to the bowl of a standing mixer fitted with a whisk attachment. Take the starchy potato water and put it back on the stove over high heat. Add the curdled milk to the pot and boil to thicken the mixture to about 1 ¼ cups liquid.
• Meanwhile whisk the potatoes until smooth. Sprinkle the flour into the potatoes and add the cooked onions and oil from the pan. Then add the liquid a little at a time while the mixer us running until you have added all of the liquid and you have a smooth mashed potato mixture. Season to taste with kosher salt and then fold in the chives.
• Add oil to coat the same cast iron skillet or heavy pan and use an ice cream scoop or spoon to scoop the potato mixture into the pan. Let them sizzle for a minute and then gently flatten the pancakes with a spatula and fry for about 2 minutes over medium-high heat. Flip the pancakes and cook another 2 minutes until crispy and golden.
• Transfer to a platter, and while you cook more pancakes, top the first batch with small pieces of smoked salmon, a sprig of fresh dill and top with a small spoonful of caviar if desired. Continue until the potatoes are all used up!