Instructions
Preheat the oven to 225 degrees. Shred the potatoes and onion using the shredding disk of a food processor. Using a handful or two at a time, place the shreds into a kitchen towel and squeeze as much liquid out as possible, then place the shreds in a bowl. Repeat with the remaining potato-onion mixture. Add the bread crumbs and toss the ingredients. Add the eggs, salt and pepper and mix to distribute the ingredients thoroughly. Divide the dough into 6 equal portions. Heat about 1/4-inch vegetable oil in a large saute pan over medium-high heat. When the oil is hot enough to make a bread crumb sizzle, fry each portion, one at a time, for per side or until browned and crispy. Keep each pancake warm in the preheated oven until you finish frying all the batter. Place the pancakes on 6 plates. Top each with two slices of salmon. Top with a blob of sour cream in the center. Garnish the top of the sour cream with some chopped chives or a dollop of salmon caviar.