Crispy potato pancakes with duck prosciutto and horseradish cream

Finger foods are always fun to experiment with. You can practically take any dish you like, and prepare it in a bite size version which is so convenient when entertaining. One thing that also makes finger foods so pleasant to serve is the "hunt" for the special vessel that will make the delectable bite so compelling, provided of course that you are not allergic to shopping.

The featured recipe is a crispy potato pancake that we have topped with horseradish cream and also with a more exotic finding: duck prosciutto. Duck prosciutto is a magret duck breast that has been cured for weeks, the same way as traditional prosciutto is, and is usually available in fine grocery boutique. If you can't find it, your option is to replace the duck prosciutto with Parma or Serrano ham, or even if your budget allows it, with the incomparable Jamón ibérico (aka pata negra).

We are using a horseradish cream to give a little kick to the bite. If however, you prefer a milder version, you can omit the horseradish and even replace the sour cream with whipped cream which will create a lighter composition.

Crispy potato pancakes with duck prosciutto & horseradish cream
(This is recipe is for 12 mini pancakes)

2/3 cup (300g) of starchy potatoes, peeled
2 1/2 tbsp (40g) of butter, melted
1 egg
sea salt and cracked black pepper
1 tbsp of horseradish cream
½ cup of chive, minced
12 slices of duck prosciutto

Preheat the oven to 390°F (200°C).

Finely shred the potato. Place in a large bowl with the egg, butter, salt and pepper and mix well to combine. Drain off any excess liquid. Press tablespoonfuls of the mixture into the base of 12 lightly greased ½ cup-capacity (125ml) muffin tins and bake for 25 minutes or until golden. Cool on a paper towel to absorb the excess butter.

Place the sour cream and horseradish in a bowl and mix until well combined. Spoon onto the potato pancakes and top with duck prosciutto and chives to serve.

Note
This recipe was adapted from an original recipe published in the always formidable Donna Hay (Issue 46).