Makes 20 small portions
1 large or 2 medium sweet potatoes, grated (on large side of box grater-about 6 cups)
1 scant TB kosher salt
1/3 cup flour
Black pepper, to taste
1 TB fresh dill, chopped
Canola oil, for frying
1/2 # thinly sliced smoked salmon (lox)
1 cup crème fraiche mixed with 1/4 cup chopped chives, whisked until firm
Dill sprigs for garnish
In a large bowl, mix grated sweet potato with salt. Let stand for 10 minutes. With two hands, squeeze out all the excess water. Discard liquid. Mix eggs, flour, pepper and dill into sweet potato mixture.
Form a bit of mixture into one pancake. Heat 1/4 inch of canola oil over medium high heat and fry one "tester" pancake until it is brown on both sides. Transfer to some paper towel or a flattened paper bag to soak up any excess oil. Taste. If it needs more salt and pepper, adjust the rest of the mixture. Form and fry the rest of the pancakes and keep them warm in a very low oven.
When you are ready to serve, fold over a small piece of smoked salmon on each pancake, dollop with a bit of chive crème fraiche and garnish with dill sprigs. Serve immediately.