These are amazingly delicious and look very elegant on the table. If someone in your house isn't a fan of smoked salmon, skip it. I had an extra small plate ready for anyone who may not want the salmon, but everyone ate them. That includes my 7 and 11 year old boys, so try it...don't be a wimp!
I got this recipe from Gale Gand's "Brunch!" cookbook. Can you tell yet that I love it? My last few posts have been from this amazing book. Go get it!
To make these delicious bites (which can be served warm or at room temperature) you need to wash and quarter 4 large russet potatoes, and peel and quarter 1 1/2 medium yellow onions. Put through a food processor with the grater attachment. Then drain the liquid out. Put 1/3 back into the food processor and puree. Add it all together and continue to drain out the excess water.
In a separate bowl mix 2 eggs, 1 tsp salt, 1/4 tsp pepper. Pour this over the potato mixture. Sprinkle 1 cup of flour over the entire mixture and incorporate completely.
Pour enough canola oil into a medium high heat pan to coat the bottom. Form one inch potato balls and flatten them out with a spoon. Let them cook until golden brown (about 5 minutes) and flip.
Top these with sour cream, smoked salmon pieces and fresh chives.