Potato pancakes with smoked salmon
Potato pancakes with smoked salmon combine crispy, golden pancakes made from grated potatoes with rich, smoky salmon. A perfect choice for brunch or a light meal, served with a creamy sauce.
Cook time 35 min
Prep time 15 min
Ingredients:
1/2 tsp salt1/2 tsp black pepper
4 oz smoked salmon
2 potatoes
1 tbsp all-purpose white wheat flour
1 egg white
1/3 cup heavy whipping cream
1/3 cup milk (1% fat)
2 tbsp olive oil
Potato pancakes with smoked salmon are a delightful and sophisticated dish that combines the comforting flavors of crispy, golden-brown potato pancakes with the rich, smoky taste of salmon. Perfect for brunch, appetizers, or a light dinner, this dish is sure to impress with its balance of textures and flavors.
Instructions:
- Peel and grate the potatoes using a box grater or a food processor.
- Thinly slice the smoked salmon. Set aside.
- In a large bowl, combine the grated potatoes with 1 tablespoon of all-purpose flour, 1 egg white, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well until all ingredients are fully incorporated.
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.
- Once the skillet is hot, add a spoonful of the potato mixture to the pan and flatten it gently with the back of the spoon to form a pancake. You can cook multiple pancakes at a time, depending on the size of your skillet.
- Cook the pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy. Add the remaining tablespoon of olive oil as needed to cook all pancakes.
- Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
- While the pancakes are cooking, in a separate bowl, whisk together 1/3 cup of heavy whipping cream and 1/3 cup of milk until well combined.
- Arrange the potato pancakes on a serving platter.
- Spoon a small amount of the cream mixture over each pancake.
- Top each pancake with a slice of smoked salmon.
- Optionally, garnish with a sprinkle of fresh dill, capers, or a squeeze of lemon juice for added flavor.
- Serve the potato pancakes with smoked salmon immediately while they are still warm and crispy.
By following these simple steps, you'll create delicious potato pancakes topped with smoked salmon that will impress your family and friends. With its combination of crispy, savory pancakes and rich, flavorful salmon, this dish is a guaranteed hit. Enjoy your culinary creation!
Potato pancakes with smoked salmon FAQ:
Cook the potato pancakes for about 3-4 minutes on each side, or until they are golden brown and crispy.
Yes, you can substitute smoked salmon with cooked bacon, lox, or even canned salmon. However, the flavor will differ from the original recipe.
Store leftover potato pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to restore crispiness.
Starchy potatoes like Russet or Yukon Gold are best for crispy pancakes, as they yield a lighter texture when grated and cooked.
Yes, you can use alternative flours, such as gluten-free flour or whole wheat flour, but this may affect the texture of the pancakes.
Tips:
- Choose waxy potatoes for the pancakes, as they hold their shape better and result in a crispier texture.
- Ensure the pan is hot before adding the potato mixture to achieve a perfectly crispy exterior.
- Use a spatula to gently press the pancake down while cooking to ensure even browning.
- Drain excess oil from the pancakes on a paper towel to keep them crisp and not greasy.
- Serve the pancakes immediately after cooking for the best taste and texture.
Nutrition per serving
4 ServingsCalories 200kcal
Protein 10g
Carbohydrates 22g
Fiber 2.28g
Sugar 2.39g
Fat 16g
More recipes
Salt and pepper shrimps
Crispy and flavorful salt and pepper shrimps, perfect as an appetizer.
15 Dec 2025Chao tze (traditional chinese dumplings)
Make delicious Chao tze (Chinese dumplings) filled with pork and cabbage.
18 Jan 2026Wholemeal crepes with caramel bananas
Nutritious wholemeal crepes topped with caramelized bananas.
18 Jan 2026