The absolute perfect hors d'oeuvre you can also make these silver dollar pancakes into larger, classic, heartier sized latkes by using up to ¼ cup of batter.
Of course the fry time will increase to about 3 to 5 minutes per side.
Prepare Manischewitz® Potato Pancake batter according to package directions.
Heat ¼ inch olive oil in a large sauté pan over medium-high heat.
Drop 1 tablespoon of batter per pancake into the hot oil (careful not to overcrowd the pan), and lightly press down to flatten.
Place a piece of salmon over each pancake and top with another tablespoon of the batter.
Gently press down on the pancake to flatten again and fry until golden brown about 2 minutes on each side.
Drain pancakes on a paper towel lined baking sheet and repeat with remaining batter.
Serve warm with a dollop of crème fraiche and a sprinkling of chopped chives.
By Jamie Geller the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."