Potato pancakes with smoked salmon

Shred the potatoes and onion into a bowl (I use a box grater).

Mix the grated potatoes and onion together, then squeeze the mix hard to get rid of as much moisture as you can (I do this by hand in batches).

Thoroughly mix the flour and 1/2 the beaten egg into the potato and onion mix. Season to taste.

Heat the oil over high heat. I use soy bean oil and fill the saute pan with enough oil to cover the bottom of the saute pan with about 1/4 inch.

Mold the mix into balls using your hands, place the balls in the oil, then press with a spatula to flatten them a bit.

Cook on both sides until crispy and brown.

Remove the pancakes from the oil and place on paper towels or metal drip rack to remove grease.

Top with salmon, sour cream, dill, and capers, garnish plate with lemon wedges, and serve while pancakes are still warm.

Bask in girlfriend's appreciation.