These hearty potato cakes come together in minutes, and when adorned with smoked salmon, make a wonderful appetizer.
This recipe is courtesy of Food Network.
In a small bowl, whisk eggs, milk, scallions, and olive oil together. Stir in the potato flakes, flour, and baking powder. Finally, stir in the lemon juice.
Heat a flat griddle pan, and drop tablespoon-sized dollops of the mixture onto the hot griddle. Cook for about 30 seconds, until golden brown on the base and firm enough to flip. Flip each potato cake and cook for a further 30 seconds on the other side. Repeat until all the batter has been used.
Set the potato cakes aside to cool slightly.
Slice the salmon into thin strips, and arrange the strips on top of the potato cakes. Decorate each salmon topped cake with a tiny feather of dill.