Potato Cakes with Gravlax and Dill

When each ingredient is used in moderation, a notoriously high-fat treat becomes a sensible indulgence. These tiny potato pancakes are baked, not fried, then topped with low-fat sour cream, gravlax, and dill.

1 small yellow onion, peeled and grated (5 oz)
3 Yukon gold potatoes, peeled and grated (1 lb)
1 Tbsp. fresh dill, chopped
½ tsp. sea salt
pinch black pepper, freshly cracked
1 large egg white
4 oz gravlax
¼ cup sour cream
olive-oil cooking spray

Garnish:
sprigs dill

Preheat oven to 450°F (230°C/210°C fan, Gas Mark 8).

Place grated onion in a fine sieve, and press out as much moisture as possible. Combine onion, potatoes, chopped dill, salt, pepper, and egg white in a medium bowl, and stir to combine.

Coat two baking sheets with olive-oil cooking spray. Form pancakes by dropping about 1 Tbsp. mixture on tray for each and flattening into disks.

Bake until golden brown on bottom, about 10 minutes, rotating trays once during cooking. Remove from oven, and turn pancakes over.

Return to oven, and bake until brown on both sides, about 7 minutes more.

Serve pancakes topped with gravlax and a dab of reduced-fat sour cream. Garnish with dill sprigs.

Makes 8 servings.