Potato Patties with Sour Cream and Smoked Salmon
Peel and rinse potatoes and cook for 25-30 minutes in boiling salted water. Drain and press through a potato ricer. Cool.
Rinse lemon in hot water and grate zest. Rinse dill, shake dry, pluck off leaves and chop finely. Combine cooled potato mixture with an egg, flour and cornstarch and season with salt, pepper and nutmeg.
Heat oil and butter in a pan and place spoonfuls of potato mixture into the pan, Flatten slightly with a spoon and cook until golden brown on both sides. Drain on paper towels and arrange on plates.
Top with dollops of sour cream and slices of smoked salmon. Garnish with lemon zest and chopped dill. Serve.