Potato Pancakes with Dill and Caper Remoulade
Oui! Chef
Season 2 Episode 10
Potato pancakes were often served as a side dish at home, we didn’t have a fancy mayo to go with them, just a “fancy red sauce” aka ketchup, but I felt they needed a little something so we created the dill and caper remoulade, this versatile sauce can be used anywhere that a traditional tartar sauce appears . If you’re looking for a nice appetizer or light lunch simply top with some smoked salmon and serve with a green salad.
Potato Pancakes with Dill and Caper Remoulade
- Yield: Serves 2-4
Ingredients
Instructions
Potato Pancakes (Gallett du Pomme de Terre)
Serves 2-4
- 2 cups shredded potatoes
- 1 medium onion, shredded
- 2 eggs
- 2 tbsp flour
- 2 tsp salt
- ¼ cup chopped chives
- Squeeze all of the water from the shredded potato, beat the eggs and mix in with the potato, add the flour, salt, and chives, mix well.
- Heat oil in a large skillet, once the oil reaches the smoking point drop the potato into the oil using a tablespoon, fry the potato pancakes on each side until golden brown.
- Remove to a plate lined with paper towel. Serve topped with the Dill and Caper Mayo.
Dill and Caper Mayo
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tbsp shallots finely diced
- 1 tbsp capers, crushed
- Combine the ingredients and place on top of the potato pancakes
- Category: appetizers, entrees, recipes
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