Idaho® Potato and Asparagus Pancakes

• 1/4 cup whole milk
• 1 1/2 tablespoons flour
• 2 Eggs
• 1 egg white
• 5 ounces fresh asparagus
• Salt and pepper, to taste
• ounces clarified butter
• 4 cups baby greens
• 1/2 cup balsamic vinaigrette (your recipe)
• 15 slices smoked salmon, 1 ounce each
• 1 cup cherry tomatoes

Preparation

1 Put potatoes through a food mill into a large bowl. Stir in milk and flour. Add eggs and egg white, one at a time. Mix gently until milk and eggs are incorporated and mixture is the consistency of pastry cream.
2 Put potatoes through a food mill into a large bowl. Stir in milk and flour. Add eggs and egg white, one at a time.
3 Slice on bias into 1/4-inch pieces, reserving a few asparagus tips for garnish if desired. Add to potato mixture along with salt and pepper to taste.
4 Heat 1 to 2 ounces clarified butter in a large skillet over medium-high heat. Spoon 2 ounces (about 1/4 cup for each pancake) potato mixture into pan to make oval pancake; cook until golden brown, 3 minutes per side.
5 Repeat to make 12 pancakes, adding butter as needed; reserve warm.
6 Toss greens with vinaigrette; reserve.
7 Per portion: Place a 4-inch metal ring on one side of a dinner plate; line with 3 slices salmon. Remove ring carefully, leaving the salmon; fill salmon ring with dressed greens; garnish with cherry tomatoes.
8 Fan 3 potato pancakes on other side of plate; garnish if desired with reserved asparagus tips. (For alternate plating, as shown in photo, stack potato pancakes, top with salmon; garnish with dressed greens.)

Source: Idaho Potato Commission