AIP Smoked Salmon Potato Pancakes

We smoke our own salmon in-house, if you have tried out Smoked Salmon Breakfast Bowl you know how delicious it is. Be sure to use good quality smoked salmon when making this dish. The balance of flavors here with the sweetness of the sweet potatoes, the smoked salmon and the creamy sauce make these a great appetizer option. This is another dish that the components can be made ahead of time then assembled just prior to serving.

Smoked Salmon on Potato Pancakes

Makes 16 appetizers

• 1/2 lb good quality smoked salmon
• 2 large white Japanese sweet potatoes
• ¼ cup tapioca flour
• 2 tsp. sea salt
• 3 oz minced fresh onion
• ½ cup avocado or olive oil
• ¾ cup coconut cream
• 3 tsp. lemon juice
• 3 Tbl. Minced fresh dill
• Chives for garnish

Peel and grate the potatoes. Using cheesecloth or a clean dish towel, wring all of the excess moisture out of the potato shreds. Place the potato shreds and minced onion in a bowl and microwave 1 minute to pre cook them a bit. Drain off any excess water that forms. Add tapioca flour and sea salt and mix well.

Heat avocado oil in a large nonstick pan and add ¼ cup piles of the potato mixture to the pan, flattening it out into small rounds. When golden brown, turn once to brown the other side. When all potato pancakes are cooked, set aside. Mix the coconut cream with the lemon juice.

Place a small dollop of coconut “sour cream” on top of each potato pancake and top with a small slice of smoked salmon. Garnish with a sprig of dill and a sprinkle of chives.