Preparation

• 1 Grate potatoes on large side of a box grater into a bowl.2 Combine sour cream, green onions, feta, lemon zest and juice, pepper sauce, pepper, salt and parsley in a separate bowl.3 Whisk well until mixture achieves a uniform consistency. Using a rubber spatula, fold sour cream mixture into grated potatoes, mixing until completely combined. Reserve.4 Using a 1 3/4-ounce scoop, portion potato mixture to form a 1/2-inch thick potato cake and place on an oiled, heated griddle.5 Cook potato cake until crisp and golden brown on both sides; repeat with remaining potato mixture to make 10 potato cakes.6 Fold 2 smoked salmon slices into thirds and place on top of each cake at slight angle.7 Sprinkle 2 teaspoons each diced egg and red onion over salmon. Add a small dollop of lemon sour cream to center of smoked salmon.8 Toss 1 cup of baby greens in 1 ounce of balsamic dressing and sprinkle diced tomatoes over greens and salmon.9 Garnish salmon with chopped parsley and serve.
• Source: Idaho Potato Commission