Cooking oil, such as canola, peanut or safflower
1 teaspoon minced fresh dill
1/2 pound smoked sturgeon, separated into large flakes, skin and bones removed (you may substitute smoked whitefish, trout or smoked salmon)
Using the large holes of a box grater/shredder or the grating disk on a food processor, shred the potatoes into a mixing bowl. Grate in the onion.
Line a large bowl with a clean kitchen towel. Transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can (alternatively, you can pick the mixture up by handfuls and squeeze dry.) Transfer to another bowl. Add the egg, flour, baking powder, salt and pepper. Stir with a fork until well blended.
Heat about 1/4 inch of oil in a large, heavy skillet or in an electric fryer set at 350 degrees F. until it ripples and feels quite hot when you hold your hand over it. With a metal tablespoon, carefully place a spoonful of the mixture into the hot oil. Press down on the mixture with an offset spatula to form an evenly thick pancake about 3 inches in diameter. Add more spoonfuls, taking care not to overcrowd the skillet. Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them over carefully with a slotted metal spatula. Transfer to a tray or platter lined with paper towels to drain. Continue with the remaining mixture. If not serving right away, allow to cool completely. When ready to serve, preheat the oven to 400 degrees F. Place the potatoes on a baking sheet and heat in the oven until crisp, about 10 minutes.
Meanwhile, in a small bowl, stir together the dill and the crème fraîche or sour cream. Season to taste with lemon juice, salt and pepper.
To serve, transfer the hot potato pancakes to a platter. Spoon a small dollop of the crème fraîche mixture onto each pancake and top with flakes of sturgeon. Serve immediately.
Courtesy of Wolfgang Puck
21 slices of bâtard or good French bread, sliced 1 inch thick
1/2 cup olive oil
3 garlic cloves, peeled
Lightly oil the bread on both sides and grill. Rub the bread with the garlic cloves.
Goat Cheese and Tapenade Bruschetta