potato bilini with lox and dill

Potato Bilini with Lox and Dill


1 small yellow onion
1 lb. (approx.) Yukon Gold potatoes
1 tsp. chopped fresh dill, plus sprigs for garnish
1/2 tsp. salt
freshly ground black pepper, just a pinch
1 large egg white
4 oz. lox
1/4 cup reduced-fat sour cream
1 cup olive oil for frying

Preheat oven to 450 degrees. Grate onion & potatoes on the large hole side of a box grater. Place grated onion in a fine sieve & press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper & egg white in a medium bowl, and stir to combine. Heat 1/2 cup oil in a 2 inch skillet. When surface starts to shimmer, reduce heat to medium. Form pancakes by dropping about 1 Tbs. of the potato mixture in pan, then flattening each into disks. Fry until golden brown on bottom, flip & fry until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill until brown on both sides. Serve pancakes topped with gravlax and a dab of sour cream & sprig of dill.

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