- Yield: 4 Servings
- Total Time: 1 Hour 20 Minutes
- 2⁄3 cup oat groats
- 3 medium russet potatoes (about 1¾ pounds)
- 1 small yellow onion, peeled
- 4 large eggs, well beaten in a small bowl
- ½ teaspoon caraway seeds
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 4 tablespoons olive oil, divided
- 8 thin slices smoked salmon
- About ½ cup crème fraîche, sour cream (regular or low-fat), or Greek yogurt (whole-milk or 2%)
- Minced scallions, for garnish
How to Make It
- Soak the oat groats in a big bowl of cool water for at least 8 and up to 16 hours. Drain the groats in a fine-mesh sieve or small-holed colander set in the sink. Pour the groats into a large saucepan, fill it halfway with water, and bring to a boil over high heat. Reduce the heat to low and simmer until tender with a nutlike chew, about 45 minutes. Drain again in that sieve or colander. Run cool water over the groats to bring them to room temperature, stirring once in a while. Drain thoroughly.
- Grate the potatoes and onion through the large holes of a box grater and into a large bowl. Pick the mixture up by handfuls and squeeze them almost dry over the sink. Put them all back in the bowl and stir in the drained groats, beaten eggs, caraway seeds, salt, and pepper.
- Heat a large skillet, preferably nonstick, over medium heat. Swirl in 2 tablespoons of the oil. Spoon up ¼ cup of the oat groat mixture and slip it into the oil. Press down to create a pancake about 4 inches in diameter. Make 3 more pancakes in the skillet. Cook until crisp and well browned, 3 to 4 minutes. Flip the cakes and continue cooking until the other side is equally crisp and browned, 3 to 4 more minutes. Transfer the pancakes to a serving platter. Add the remaining 2 tablespoons oil to the skillet and use the remaining groat mixture to make 4 more pancakes. Once they’re all on the platter, top each with some slices of smoked salmon and a small dollop of crème fraîche or one of its stand-ins. Garnish with minced scallions.