Northwest Lefsa with Sour Cream & Capers
- Complexity: easy
- Srv: 6
- By: Nicholas McConnachie
- 1 1/2 pounds Washington Russet potatoes
- 1/2 cup butter
- 2 tablespoons cream
- 1 tablespoon sugar
- 2 cups flour plus more for rolling
- 6 ounces cream cheese, softened
- 6 ounces smoked salmon, flaked
- Sour cream, capers, dill sprigs and lemon wedges for garnish
Scrub potatoes with vegetable brush under cold running water. Peel and cut into 3-inch chunks. Place potatoes in large saucepan and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until tender, about 10 to 15 minutes. Drain well. Rice potatoes into large bowl, put through food mill into large bowl or mash in large bowl. Mix in butter, cream and sugar. Divide potato mixture in half and set half aside for filling.
Mix flour, 1 cup at a time, into one half of the potato mixture. Divide this mixture into 12 portions and roll each into a ball. On floured surface, roll each ball out to a circle about 1/4 inch thick, flipping frequently and working in additional flour as needed, to keep dough from sticking and tearing. Arrange circles on baking sheet and keep covered.
Preheat cast iron skillet or large griddle over high heat until hot. Add Lefsa to skillet, one or two at a time and cook 1 to 2 minutes until dough is speckled with brown, turning once. Arrange cooked Lefsa on baking sheet as they are browned and keep covered until ready to heat.
Preheat oven to 350°F.
For filling, in large bowl combine reserved potato mixture and cream cheese. Divide potato/cream cheese mixture among the cooked Lefsa. Roll up. Arrange on greased baking sheet and bake until hot through, about 10 minutes.
Serve with dollop of sour cream, capers, dill sprigs and lemon wedges.