Mini Potato Cakes with Smoked Sturgeon and Herbed Cream

• 1/4 cup creme fraiche
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon each of chopped dill, tarragon, chives and celery leaves
• Salt and freshly ground pepper
• 1 pound Yukon Gold potatoes, peeled and coarsely shredded
• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 2 tablespoons canola oil
• 4 ounces sliced smoked sturgeon or other smoked fish, torn in pieces
• Radish sprouts, for garnish

1. In a small bowl, whisk the creme fraiche with the lemon juice and chopped herbs and season with salt and pepper.
2. Squeeze small handfuls of the shredded potatoes over a colander to remove as much liquid as possible.
3. Transfer the potatoes to a medium bowl and toss with the flour; season with salt and pepper.
4. In a very large nonstick skillet, melt the butter in the oil.
5. Add rounded tablespoons of the potato mixture to the skillet, about 2 inches apart; you should have 16 mounds.
6. Flatten each mound slightly into a cake that's 1/2 inch thick and 1 1/2 inches wide.
7. Cook the cakes over moderate heat, turning once, until golden and crisp, about 6 minutes.
8. Drain on paper towels.
9. Arrange the potato cakes on a platter.
10. Top each cake with a small dollop of the herbed cream, a few pieces of sturgeon and a few radish sprouts and serve.

creme fraiche, lemon juice, dill, salt, potatoes, flour, unsalted butter, canola oil, sturgeon, sprouts

Taken from www.foodandwine.com/recipes/mini-potato-cakes-with-smoked-sturgeon-and-herbed-cream (may not work)