Scallion Potato Pancake and Smoked-Salmon Sandwiches

• 2 pounds russet (baking) potatoes (about 4 large)
• 1/2 cup finely chopped scallion greens
• 5 tablespoons vegetable oil
• 2 1/2 tablespoons unsalted butter
• 3/4 pound sliced smoked salmon
• 1/2 small red onion, thinly sliced
• 2 tablespoons capers, rinsed
• 1/2 cup creme fraiche or sour cream

1. Preheat oven to 450F.
2. Peel potatoes and coarsely grate in a food processor.
3. Stir together potatoes and scallions.
4. Heat 1 tablespoon oil with 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides.
5. Scoop 3 (1/4-cup) mounds of potato mixture into skillet, flattening with a spatula to form 3 1/2- to 4-inch pancakes.
6. Reduce heat to moderate and cook, pressing down occasionally on cakes with a metal spatula (to compact cakes and prevent them from breaking when turning), until golden brown and crisp on undersides, 6 to 8 minutes.
7. Turn cakes over carefully and cook, pressing occasionally, until golden brown and crisp, about 8 minutes more.
8. Drain on paper towels, then arrange on a large baking sheet.
9. Make more pancakes in same manner with remaining oil and butter, wiping skillet clean with paper towels between batches.
10. Reheat cakes in oven 3 to 5 minutes, or until crisp.
11. Make sandwiches with pancakes, salmon, onion, capers, and creme fraiche.

russet, scallion greens, vegetable oil, unsalted butter, salmon, red onion, capers, creme fraiche

Taken from www.epicurious.com/recipes/food/views/scallion-potato-pancake-and-smoked-salmon-sandwiches-102974 (may not work)