Dessert: Sara Moulton's Smoked Salmon on Crispy Potato Pancakes

Recipe by Sara Moulton A classic crowd-pleasing holiday appetizer to serve at your holiday party.

This recipe includes superfoods such as:

Salmon, Lemon

Health benefits of Sara Moulton's Smoked Salmon on Crispy Potato Pancakes

Salmon is an excellent source of omega-3 fatty acids, which are crucial for reducing inflammation and promoting cardiovascular health. It is also rich in vitamin D, which helps regulate insulin levels and improve mood, both of which are important for managing PCOS symptoms. Additionally, salmon provides a good amount of B vitamins, particularly B12, which supports energy production and helps maintain healthy nerve function. Including salmon in your diet can help balance hormones, reduce inflammation, and support overall well-being. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 large baking potato
2 tbsp. unsalted butter
2 tbsp. vegetable oil
kosher salt
1/2 c. Crème fraîche
1 tbsp. fresh lemon juice
1 tbsp. grated fresh or drained bottled horseradish
Freshly ground black pepper
2 oz. smoked salmon

Instructions

Potato pancakes: Peel and coarsely grate the potato.
Working in batches, heat 2 teaspoons of the butter with 2 teaspoons of the vegetable oil in a large nonstick skillet over medium-high heat until very hot. Sprinkle 2 tablespoons of the grated potatoes into the pan, pressing into a 3-inch diameter with a spatula to create lacy, flat rounds of potato. Don’t be concerned if you can see the bottom of the pan through gaps in the potatoes. Cook until well browned, pressing down firmly, 5 to 7 minutes per side. Season with salt while hot. (The cakes can be made several hours in advance and crisped in a hot oven before serving.)
Combine the crème fraîche, lemon juice, and horseradish in a small bowl and season with salt and pepper.
Pickled onions: Combine the onions, vinegar, garlic, sugar, pickling spice, and salt in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer for 2 minutes. Remove from heat and cool to room temperature before serving. Chop fine.
Arrange 3 pancakes per serving on small plates. Top the pancakes with equal amounts of smoked salmon and a spoonful of horseradish cream. Top with a few pickled onions and serve.