Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      large         Idaho potatoes -- peeled and
   2      tablespoons   corn starch
   2      whole         eggs
   4                    egg whites
     1/4  cup           heavy cream -- salt and pepper to
                        -- t
   1      tablespoon    lemon juice
     1/4  cup           creme fraiche or sour -- cream
   6      large   slic  smoked salmon
   1      4 ounce jar   osetra -- caviar (optional)
   1      sprig         for garnish

Preparation:

Cook three large, peeled and diced potatoes in salted water When cooked, pass potatoes through a food mill or sieve with fine holes. Place puree in electric mixer with a paddle attachment. Add corn starch to mix thoroughly. Slowly incorporate eggs and egg whites, then heavy cream. Season with salt and pepper to taste. Meanwhile, in a small bowl, stir the lemon juice into the creme fraiche. Set aside. Preheat non-stick skillet over medium heat. Spoon the pancake mixture into skillet, keeping a round shape (silver dollar size). Cook for 90 seconds, then turn and cook until done. Place pancakes on plate and serve with one slice of smoked salmon, one tablespoon of the reserved creme fraiche mixture and a heaping teaspoon of caviar. Garnish with dill and serve.