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Smoked Salmon & Fennel Potato Pizza Recipe

* 2 tablespoons 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 tablespoon cornstarch
* Salt and freshly ground pepper, to taste
* 2 tablespoons olive oil
* 1/2 pound smoked salmon, sliced
* 2 tablespoons minced chives or green onion
* 3 tablespoons sour cream, stirred
* Freshly ground pepper, to taste

Pour oil into a hot frypan, add onions and fennel, saute 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 to 12" (25.530 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.

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