oz (375g) Yukon Gold potatoes, peeled
oz (30g) smoked salmon, chopped
Tbsp (25 mL) chopped chives
Tbsp (15mL) vegetable oil
Tbsp (15mL) butter
cup crème fraîche sour cream
Preheat oven to 400 degrees (200 Celsius).
Using a box grater or food processor, coarsely grate potato and remove excess liquid in a kitchen towel. In a bowl, mix potato with smoked salmon and chives.
In a skillet, heat oil and butter over medium heat. Spoon mixture, 2 tablespoons at a time, into pan turning once, until golden, about 2 minutes.
Garnish with half teaspoon crème fraîche or sour cream.
Transfer to a baking sheet, and bake until potato is tender, 8-10 minutes.