A crispy fried potato pancake is the base for this versatile pizza that can be served for brunch, lunch or as a dinner starter.
2 lb yellow-fleshed potatoes (about 4 medium potatoes)
1 teaspoon salt, divided
1 cup finely chopped onion
1 clove garlic, minced
1/2 teaspoon freshly ground black pepper
1 egg, beaten
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup unsalted butter, divided
1/4 cup canola oil, divided
1/2 cup sour cream
8 ounces smoked salmon
2 tablespoons finely red onion
2 tablespoons capers
2 tablespoons chopped fresh dill
Grate the potatoes, using the largest holes on a box grater. Toss potatoes with half of the salt. Let drain in colander for 10 to 15 minutes.
To further extract liquid, spread the grated potatoes out in an even layer on a large, lint-free kitchen towel. Roll the towel into a log. Positioned over the sink, twist the towel to release as much liquid as possible.
Preheat oven to 250 degrees F. Transfer the potatoes to a large bowl. Toss potatoes with onion, garlic, remaining salt and pepper. Stir in egg. Sprinkle with flour and baking powder; stir to gently combine.
Heat half of each the butter and oil in a 10-inch nonstick skillet set over medium-high heat. Add half the potato mixture, spreading and pressing into an even layer. Cover and let cook for 5 to 6 minutes or until bottom is golden brown.
Invert a plate over the skillet and carefully flip the potato pizza onto the plate. Slide it back into the pan, so the browned side is face up. Cook, uncovered, for 4 to 5 minutes, or until potato is tender.
Transfer to a parchment lined baking sheet; hold in a warm oven. Repeat to make 1 more pizza with remaining butter, oil and potato mixture.
Spread sour cream evenly over each pizza. Arrange smoked salmon slices evenly over top. Garnish with red onion, capers and dill. Cut each pizza into 6 wedges. Serve immediately.
Just as delicious when topped with smoked trout.