Smoked Salmon Potato Cakes

(This recipe makes 12 servings)

Ingredients:
2 Each Large Eggs
1/2 Cup Whole Milk
1 Teaspoon Fresh Ground Black Pepper
2 Teaspoons Salt
2 Tablespoons Chives (Fresh / Sliced Thin)
1 Teaspoon Italian Parsley (Fresh / Chopped)
1 Teaspoon Dill (Fresh Chopped)
4 Ounces Smoked Salmon (Diced)
3 each Large Russet Potatoes (Peeled and Grated)
2 Tablespoons Butter (Lightly Salted)
1 Tablespoon Olive Oil
As Needed Food Release
24 Slices Smoked Salmon (Sliced Thin) (Use two slices per potion beside the slice of cake)

Procedure:
-In a stainless steel bowl, mix the first nine ingredients together until well mixed.
-In a 9 inch non- stick skillet, add the olive oil and butter. Heat the skillet until the butter is melted.
-Add the potato mixture evenly to the skillet.
-Over medium heat, slowly brown the potato cake. Do not stir the mix.
- When the potato mixture it is lightly brown, turn it upside down on a baking pan which has been sprayed with food release.
-Bake the cake in a 350 degrees Fahrenheit pre- heated oven until done. (Approximately 30 minutes)

For the sauce:
8 Ounces Cream Cheese
8 Ounces Sour Cream
4 Teaspoons Pinot Grigio Wine (You can drink the rest with your meal)
To Taste Salt
To Taste White Pepper (Ground)
4 Teaspoons Chives (Fresh / Sliced Thin)

Procedure:
-Add the first 5 ingredients together and blend until smooth and creamy.
-Stir in the chives.

Garnish:
I use some lemon wedges and marinated blistered tomatoes.

Enjoy!