Smoked Salmon On Potato Pancakes With Horseradish Cream

Directions

1. Preheat oven to 450 F. Cut potatoes into fine julienne (use mandolin or possibly grater, using coarse setting, or possibly use food processor) across the short end of the potatoes into about 2 inch-long pcs. In mixing bowl, combine potatoes with melted butter and shallots, and season with salt and pepper to taste.
2. Loosely place mix into 8 nonstick muffin tins about 1/2-inch thick or possibly spread onto nonstick cookie sheet in round shapes. Don't pack down. Bake till browned on bottoms, about 10 min. Turn over and bake till crispy. Reserve hot till ready
3. To serve, arrange small amount of Dressed Greens in center of each of 4 plates. Arrange slices of smoked salmon with potato pancakes around greens.
4. Place dollop of Horseradish Cream at the base of each piece of salmon.
5. Makes 4 servings.
6. DRESSED GREENS: Combine 1 Tbsp. vinegar, 1 large shallot, peeled and finely chopped, and 1 tsp. Dijon style mustard and whisk together.
7. Slowly whisk in 3 Tbsp. extra-virgin extra virgin olive oil. Season to taste. Toss 8 ounces of mixed greens, washed, dry and chilled, with dressing, thoroughly coating them.
8. HORSERADISH CREAM: Combine 8 ounces lowfat sour cream; 1 1/2 Tbsp. chives, snipped small; 3 Tbsp. chopped red onions; 3 Tbsp. fresh lemon juice; 5 Tbsp. horseradish root, peeled and finely grated; and salt and white pepper to taste in mixing bowl, whisking together ulntil smooth.
9. Allow to sit at least 1 hour before serving so flavor will develop.