👨‍🍳 作り方

1. 1

   Place the grated potatoes and shallot in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is crucial for crispy pancakes.

   💡 プロのコツ: Don't skip squeezing out the liquid; it's key to achieving a crispy texture.
2. 2

   In a bowl, combine the squeezed potatoes and shallot with 1 tsp of salt. Mix well.

3. 3

   Heat about 2-3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, drop about 1/4 cup portions of the potato mixture into the pan. Flatten them slightly with the back of a spoon to form pancakes.

   💡 プロのコツ: Ensure the oil is hot enough before adding the potato mixture to prevent sticking and ensure crispiness.
4. 4

   Fry for 3-4 minutes per side, until golden brown and crispy. Remove the pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture, adding more oil as needed.

5. 5

   While the pancakes are frying or cooling, prepare the toppings. In a small bowl, mix the sour cream or Greek yogurt with chopped dill and chives. Season with a pinch of salt if desired.

6. 6

   To serve, place a potato pancake on each plate. Top with a generous portion of smoked salmon, followed by a dollop of the dill and chive cream. Garnish with extra dill and chives, and serve immediately with lemon wedges on the side.

   💡 プロのコツ: Serve immediately for the best crispy texture.