Lithuanian Potato Pancakes (Bulviniai Blynai) with Smoked Salmon and Dill Cream

Grate the peeled potatoes and onion using the fine side of a box grater or a food processor. Place the grated mixture into a clean kitchen towel and squeeze out as much liquid as possible.

In a large bowl, combine the squeezed potato and onion mixture with the egg, flour, salt, and black pepper. Mix well until just combined.

Heat 1/4 cup of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, drop spoonfuls of the potato mixture into the skillet, flattening them slightly to form pancakes about 3-4 inches in diameter.

Fry the potato pancakes for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning. Transfer cooked pancakes to a plate lined with paper towels to drain excess oil.

While the pancakes are frying, prepare the dill cream: In a small bowl, combine the sour cream and chopped fresh dill. Mix thoroughly.

Arrange the warm potato pancakes on serving plates. Top each pancake with a dollop of dill cream and a slice of smoked salmon.

Serve immediately and enjoy this delicious Lithuanian-inspired lunch.