• Step 1

  Rinse potatoes in large bowl of cold water, changing water 3-4 times until water runs clear. Drain. Combine potatoes with onion, garlic, and thyme. Season with salt and pepper.

• Step 2

  Heat half of oil in 6-inch nonstick pan on MED until oil faintly smokes. Divide potato mixture into 2 portions; place 1 portion in oil, flattening with spatula to a 6-inch circle. Cook 3-4 min on each side, pressing down on pancake with spatula as it cooks to maintain its shape, until crisp and golden brown. Transfer pancake to paper towel to drain. Repeat process with remaining oil and potato mixture.

• Step 3

  Spread one side of first pancake with cream cheese; top with salmon. Place second pancake on top. Cut into wedges for easy serving.

Choose Kosher for Passover ingredients to ensure that this recipe is appropriate for your Passover table.

Note: When servings & ingredients are modified, nutrition & directions may vary.