YIELD: 4 to 6 servings
| 1 pt. | sour cream |
| 1 Tbsp. | Old Bay or other crab-boil seasoning |
| 1½ lbs. | russet potatoes |
| 5 oz. | smoked salmon, finely chopped |
| 1 | small white onion, peeled, grated |
| ½ cup | flour |
| 1 | egg yolk |
| 2 tsps. | kosher salt |
| 1 tsp. | ground black pepper |
| vegetable oil, as needed | |
1. In small bowl, combine sour cream and crab-boil seasoning. Set aside.
2. Scrub potatoes under cold running water. Shred with large holes of box grater or food processor. Turn shreds into a strainer set over a bowl. Press potatoes firmly. Reserve liquid in bowl; let liquid stand several minutes. Pour off top clean layer and reserve cloudy starch remaining. Rinse squeezed potatoes with cold water. Drain in a colander.
3. In large bowl, combine grated potato, salmon, onion, flour, egg yolk, salt, black pepper and reserved starch; mix well. Form into silver-dollar-sized cakes, squeezing to form the cakes. Arrange cakes on a paper-towel-covered cookie sheet. Pat dry with paper towels.
4. In a large skillet over high heat, heat enough oil to cover ¼ in. over bottom of pan until very hot. Add cakes and cook until well browned. Turn and cook other side.
5. Per portion: Plate 3 cakes. Drizzle sour cream over cakes.
Recipe by Doug Murray, former Associate Director and Executive Chef of Washington State University Dining Services, Pullman
