½ red onion thinly sliced
¾ pound mashed potatoes (approximately 2 potatoes)
1 teaspoon chopped fresh parsley
1 teaspoon melted butter
1/2 cup flour
Salt and freshly ground pepper
1 tablespoon vegetable oil
¼ cup softened butter
2 tbsp chopped chives
2 tbsp chopped parsley
4 ounces smoked salmon
Sprinkle onions with salt and let sit for 30 minutes. Pat dry. Onions will have softened.
Beat together potatoes, parsley and butter. Slowly beat in flour until mixture resembles dough. Roll out on a floured board to 1/2-inch thick and cut into 2-inch circles. Prick with a fork.
Heat a non-stick skillet or griddle to medium-high heat. Add oil and fry potato pancakes for about 2 minutes per side or until golden. Keep warm.
Combine butter, chives and parsley, season with salt and pepper. Spread pancake with butter, top with smoked salmon and a tangle of onions. Makes approximately 18