Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    baking potatoes -- peeled
     1/4  cup           chives -- chopped
                        salt
                        pepper -- fresh ground
     1/4  cup           parsley -- chopped
                        vegetable oil for frying
                        -----garnish-----
     1/2  cup           sour cream
   2      ounces        salmon caviar
     1/4  cup           chives -- chopped

Preparation:

Grate potatoes with grater or food processor. Add chives, parsley, salt and pepper. Do not soak potatoes or starch will be lost. In a large skillet, heat a film of oil on high heat. For each crisp, drop about 1 tablespoon of potato mixture into oil and flatten. Fry on one side until crisp, about 2 minutes. Repeat on second side. Drain on paper towel. Repeat until all mixtures is used up. At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve cold. Garnish with sour cream, caviar and a sprinkling of chives. Top these crisp potato pancakes with sour cream and caviar, or try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste.