Morey's Seafood International

1. Pulse cooked salmon portions in food processor until coarse
2. In large stainless steel bowl, combine salmon, onion, ginger, garlic, dill, eggs and flour.
3. Add 1 Tbsp. olive oil, mix well, cover, place in refrigerator until ready. Pour rest of olive oil in small dish.
4. In a food processor with a shredder disc or hand shredder, grate potatoes into a colander; when finished, squeeze all liquids out of potatoes.
5. Add potatoes to salmon mix, top with pepper and salt, mix well.
6. On a griddle or 12” skillet over medium heat, brush with olive oil, drop pancakes with a tablespoon, flatten, cook approx. 2 minutes per side, depending on heat; if necessary, lower heat to avoid burning.

To serve, place a few pancakes on serving dish with a small dish of sour cream with chives.