Forget bagels — smoked salmon is tastier between crispy potato pancakes.
2 pounds idaho or russet potato
1 medium white onion, grated
2 eggs, beaten
1 tablespoon cornstarch
Several fresh dill sprigs
4-5 tablespoons cream cheese
Several slices smoked salmon
1/4 cup red onion, thinly sliced capers to taste
Shred the potato and mix with grated onion. Using a clean kitchen cloth, squeeze the liquid out of the potatoes. Repeat the process until it's mostly drained.
Combine the potato mixture with the beaten eggs, cornstarch, and salt. Microwave for 30 seconds. Drain liquid once more, if needed.
Heat a pan with vegetable oil. Working in batches, grab 2 tablespoons of the mixture and form into small patties. Fry on both sides until golden brown. Drain on a wire rack lined with paper towels. Repeat the process.
To assemble, spread cream cheese on one latke, and then top with salmon, red onion, capers, and dill. Close sandwich with another latke