Sara Moulton's Smoked Salmon on Crispy Potato Pancakes recipe for managing PCOS and pregnancy on Fertility Chef

Dessert: Sara Moulton's Smoked Salmon on Crispy Potato Pancakes

Recipe by Sara Moulton A classic crowd-pleasing holiday appetizer to serve at your holiday party.

This recipe includes fertility superfoods such as:

Health and fertility benefits of Sara Moulton's Smoked Salmon on Crispy Potato Pancakes

Salmon is rich in omega-3 fatty acids and also one of the best sources of vitamin D. Keeping vitamin D levels up is important to women with PCOS. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 large baking potato
2 tbsp. unsalted butter
2 tbsp. vegetable oil
kosher salt
1/2 c. Crème fraîche
1 tbsp. fresh lemon juice
1 tbsp. grated fresh or drained bottled horseradish
Freshly ground black pepper
2 oz. smoked salmon

Instructions

Potato pancakes: Peel and coarsely grate the potato.
Working in batches, heat 2 teaspoons of the butter with 2 teaspoons of the vegetable oil in a large nonstick skillet over medium-high heat until very hot. Sprinkle 2 tablespoons of the grated potatoes into the pan, pressing into a 3-inch diameter with a spatula to create lacy, flat rounds of potato. Don’t be concerned if you can see the bottom of the pan through gaps in the potatoes. Cook until well browned, pressing down firmly, 5 to 7 minutes per side. Season with salt while hot. (The cakes can be made several hours in advance and crisped in a hot oven before serving.)
Combine the crème fraîche, lemon juice, and horseradish in a small bowl and season with salt and pepper.
Pickled onions: Combine the onions, vinegar, garlic, sugar, pickling spice, and salt in a small saucepan. Bring to a boil over high heat. Reduce the heat to medium and simmer for 2 minutes. Remove from heat and cool to room temperature before serving. Chop fine.
Arrange 3 pancakes per serving on small plates. Top the pancakes with equal amounts of smoked salmon and a spoonful of horseradish cream. Top with a few pickled onions and serve.