Potato And Smoked Salmon Pancakes With Creamy Dill Sauce Recipe

Ingredients

1

egg

1/2

cup fat-free (skim) milk

1

container (6 oz) Greek Fat Free plain yogurt

3/4

cup Gold Medal™ whole wheat flour

5

russet potatoes (about 1 1/2 lb), peeled

1

small onion

4

oz smoked salmon, chopped

2

tablespoons vegetable oil

1

tablespoon fat-free (skim) milk

1

tablespoon chopped fresh dill weed

Dash pepper

Preparation

In large bowl, beat egg, 1/2 cup milk and 2 tablespoons of the yogurt. Stir in flour to make a thin batter.

Shred potatoes and onion into batter. Stir in salmon.

In 10- to 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Using 1/4-cup measuring cup, scoop batter into skillet to make each pancake. Gently press down on top of each pancake with pancake turner to flatten. Cook 2 minutes on each side or until pancakes are golden brown and crispy. Add remaining tablespoon oil as needed.

To make sauce, stir together remaining yogurt, 1 tablespoon milk and the dill. Season to taste with black pepper. Serve sauce with pancakes.

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