Smoked Salmon & Fennel Potato Pizza Recipe from GourmetFoodPlaza.com

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Smoked Salmon & Fennel Potato Pizza
This recipe is fromTodd Harmon, good smoked salmon is like fine wine, says Todd: properly chosen it complements the mood of the occasion. He should know. For 15 years he has marketed his smoked salmon around the world. At home on Vancouver Island, he loves to create exciting new recipes. Todd's friends urge to try this recipe, their favorite!
Serves 4 - 6
2 tbsp	olive oil
1	medium onion
2 cups	finely chopped fresh fennel bulb
-	Salt and freshly ground pepper, to taste
1/2 cup	white wine
3	medium potatoes, peeled
1/2 cup	minced chives or green onion
1 tbsp	cornstarch
-	Salt and freshly ground pepper, to taste
2 tbsp	olive oil
1/2 lb	smoked salmon, sliced
2 tbsp	minced chives or green onion
3 tbsp	sour cream, stirred
-	Freshly ground pepper, to taste

-	Pour oil into a hot frypan, add onions and fennel, sauté for 5 minutes.
-	Season with salt and pepper, add wine, lower heat and simmer for 10–15 minutes until vegetables are tender and liquid has evaporated.
-	While fennel is cooking, grate potatoes onto a clean tea towel, roll towel up and squeeze grated potatoes dry, transfer to a bowl.
-	Add chives, cornstarch, salt and pepper, toss well to mix.

-	Heat a large 10–12" (25.5–30 cm) frypan over medium-high heat, add oil, then the potato mixture.
-	Using a large spatula, press potatoes down to cover bottom of pan evenly, keep pressing down and cook for 5–6 minutes; carefully flip over and continue pressing and cooking for another 5–6 minutes until crusty and golden.
-	Slide onto a platter, spread with the warm fennel, top with smoked salmon and chives, drizzle with sour cream and finish with lots of freshly ground pepper.
-	Serve immediately.

-	Preparation time: 10 minutes
-	Cooking time: 25 minutes

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