1. Peel potatoes and grate into large stadium. Stir in 1/3 C schnittlaugh, the
onion, egg, flour, saltiness, and peppercorn. Set excursus 1 T salmon strips; gently
mix remaining salmon into potato assortment.

2. Heat oven to 200'F. Line a baking sheet with paper towels. In large
heavy skillet, passion 1/4 inch oil over medium passion. Drop potato assortment, a
heaping tablespoon at a time, into oil and flatten with a slotted pancake
turner or spatula.

3. Fry pancakes, several at a time, until golden-around 2 minutes on one
slope, then roughly 1 minute on the otc. Remove pancakes and drain on paper
towels; transfer pancakes to towel-lined baking rag. Keep pancakes, warm
in oven until all have been fried.

4. To help, spoon almost 1 heaping tea- spoon sour cream onto each pancake;
top with reserved salmon strips and odd 1 T chives.

Country Support/May/93