Truffle potato pancakes


2 small baking potatoes

1 medium celery root

 small onion-peeled

2  large eggs-beaten

1/8 cup all- purpose flour 

3  tablespoons matza meal

1/2 teaspoons of truffle salt

Vegetable oil, for frying

6 0z smoked Salmon

2 oz Salmon caviar

2 tablespoons truffle oil

1/2 cup sour creme

Peel potatoes and celery root. Grated potato, celery root and onion in cuisinart. Squueze as much liquid as possible from them and transfer to bowl. Add the eggs, matza meal, flour, truffle salt and mix. Heat oil 1/4 of an inch in a large pan, the oil must be hot.  Use caution.  Drop 1/4 cup of batter into hot oil. Fry for 3 minutes, per side. Should be crispy golden brown.  Should make two batches. Drain on plate with a paper towel. Mix sour creme with truffle oil.  Assemble two pancakes on a plate, top with sour creme, the smoked salmon, and top with a dollop of caviar.


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