2 Baking (russet) potatoes,
Peeled
4 tb Butter, melted
1 Shallot, minced
Salt and white pepper to
Taste
Dressed greens (recipe
Follows)
8 oz Smoked salmon, sliced very
Thin
Horseradish cream (recipe
Follows)

Preheat oven to 450 F. Cut potatoes into fine julienne (use mandolin or grater, using coarse setting, or use food processor) across the short end of the potatoes into about 2 inch-long pieces. In mixing bowl, combine potatoes with melted butter and shallots, and season with salt and pepper to taste.
Loosely place mixture into 8 nonstick muffin tins about 1/2-inch thick or spread onto nonstick cookie sheet in round shapes. Do not pack down. Bake until browned on bottoms, about 10 minutes. Turn over and bake until crispy. Reserve warm until ready

To serve, arrange small amount of Dressed Greens in center of each of 4 plates. Arrange slices of smoked salmon with potato pancakes around greens. Place dollop of Horseradish Cream at the base of each piece of salmon. Makes 4 servings.

DRESSED GREENS: Combine 1 tablespoon vinegar, 1 large shallot, peeled and finely minced, and 1 teaspoon Dijon style mustard and whisk together. Slowly whisk in 3 tablespoons extra-virgin olive oil. Season to taste. Toss 8 ounces of mixed greens, washed, dried and chilled, with dressing, thoroughly coating them.

HORSERADISH CREAM: Combine 8 ounces sour cream; 1 1/2 tablespoons chives, snipped small; 3 tablespoons minced red onions; 3 tablespoons fresh lemon juice; 5 tablespoons horseradish root, peeled and finely grated; and salt and white pepper to taste in mixing bowl, whisking together ulntil smooth. Allow to sit at least 1 hour before serving so flavor will develop