Recipe: Potato Pancakes with Poached Egg

Potato Pancakes with Poached Egg

Serve 2

Potato Pancakes:
Potato 600g Remove skin and Juliann cuts
Sakura Shrimp 500g Blench in water with salt
Flour 30g
Sparkling water 20ml
Salt

Butter 50g or change to EVOO

Sour Cream Sauce:
Cream 100g
Sour Cream 50g
Lemon juice 10ml
Milk 50ml

Poached egg:
Eggs 2
Vinegar 2Tsp

Smoked Salmon 2 slices
Salmon Roe 1tsp
Dill

Steps:
Preheat oven at 180F

Crack egg in a bowl
Broil water, add vinegar
Turn boiling water to medium low heat
Add one egg at a time
When egg white turn white and yolk is medium cook, remove eggs and shock them in ice bath
Once cooled, removed eggs for serving use

Mixed all ingredients to make sour cream sauce and pending for serving use

Mixed all pan cake ingredients
Preheat pan in medium low heat
Add EVOO
Pour pan cake mix in
Turn off the heat and put the pan into the preheated oven for 15 minutes
Check on pan cake for golden brown color
Turn pan cake and return to over for another 10 minutes
Check pan cake for golden color
Remove from oven

Cut a slice and place it on serving plate
Serve it with poached egg and sour cream sauce
Top with a slice of smoked salmon and sprinkle of salmon roe and dill
Serve