3 large Yukon gold potatoes, peeled and grated on large-hole side of grater
4 Tbsp butter, melted
Sea salt and cracked black pepper to taste
2 Tbsp canola oil
½ cup crème fraîche
2 Tbsp horseradish
lemon juice to taste
8 smoked salmon slices
salmon caviar and snipped fresh chives to serve
Preheat oven to 300°F.
Squeeze potatoes to remove excess water, and then transfer to a medium bowl, toss with butter, and season to taste with salt and pepper.
In an 8- to-10-inch ovenproof frying pan, heat oil over medium heat.
Add the potato mixture to the pan, creating an even layer over the bottom of the pan and pressing down with the back of a spatula to flatten.
Cook the potato on the stovetop for 8 to 10 minutes, until the bottom is browned.
Place the pan in the oven and cook for 15 minutes.
Flip the potato cake and continue cooking for 10 minutes, until potato is cooked through and browned all over.
In a small bowl, combine the crème fraîche and horseradish. Add lemon juice to taste, and season with salt and pepper.
Slice the potato cake into 8 wedges and top each wedge with a slice of smoked salmon.
Place a dollop of the horseradish cream on top and garnish with salmon caviar and fresh chives.