Potato Cake with Smoked Salmon

  • 3/4 cup sour cream
  • 4 Tbsp. green onions, chopped
  • 2 Tbsp. fresh dill, chopped
  • 2 Tbsp. fresh lemon juice
  • salt and pepper
  • 3 cups frozen hash brown potatoes
  • 1/4 cup butter, melted
  • 3-oz. thinly-sliced smoked salmon
  • 1 1/2 tsp. olive oil
  • 1 tsp. fresh lemon juice

Mix sour cream, green onions, fresh dill and lemon juice in a bowl. Season with salt and pepper. Cover and refrigerate until ready to use. Preheat oven to 425F. Toss potatoes with 2 Tbsp. butter, and salt and pepper to taste in a bowl. Heat large oven-proof skillet over high heat. Add 2 Tbsp. butter, swirl to coat pan and add potatoes. With a spatula, flatten potatoes into a pancake. Cook for 3 minutes. Reduce heat and cook until bottom is golden brown. Slide potatoes onto a plate. Place pan on top of plate and invert cake into pan. Remove plate and cook until bottom is brown. Transfer pan to oven and bake about 10 minutes or until crisp. Place potato cake on platter and spread with sour cream mixture. Top with salmon. Drizzle with oil and lemon juice. Garnish with caviar, chives and edible flowers if desired.