12 servings

Ingredients
2 large eggs
1/2 cup whole milk
1 teaspoon freshly ground black pepper
2 teaspoons salt
2 tablespoons fresh, thinly sliced chives
1 teaspoon fresh, chopped Italian parsley
1 teaspoon fresh, chopped dill
4 ounces diced smoked salmon
3 large peeled, grated russet potatoes
2 tablespoons lightly salted butter
1 tablespoon olive oil
As needed, nonstick cooking spray
24 thin slices smoked salmon (use two slices per portion beside the piece of cake)

Procedure
In a stainless-steel bowl, combine the first nine ingredients until well mixed.
In a 9-inch nonstick skillet, add the olive oil and butter. Heat 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 is lightly brown, turn it upside down on a baking pan that has been sprayed with nonstick cooking spray.
Bake the cake in a preheated 350-degree 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, ground white pepper
4 teaspoons fresh, thinly sliced chives

Procedure
Combine the first five ingredients and blend until smooth and creamy.
Stir in the chives.

Garnish
I use lemon wedges and marinated blistered tomatoes.

Enjoy!