Name: Crispy Potato Pancakes with Smoked Salmon Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: European
Ingredients: 2 russet potatoes; 1 shallot; salt to taste; oil for frying (about 1 inch deep); 150 grams cold smoked salmon; sour cream or plain Greek yogurt (for garnish, about 4 tablespoons); chopped chives (for garnish, about 2 tablespoons); fresh dill (for garnish, a few sprigs); quick pickled red onions (for garnish, roughly 1/4 cup)

If you’ve been craving something that feels gourmet but is actually pretty simple to make, you’re going to love this Crispy Potato Pancakes with Smoked Salmon Recipe. I absolutely love how these golden, crunchy pancakes pair with silky smoked salmon and fresh herbs — it’s like a little celebration on your plate that’s perfect for brunch, a light dinner, or even entertaining guests. When I first tried this combo, I was hooked because it’s a beautiful blend of textures and flavors, and honestly, it’s easier than it looks. Keep reading because I’m going to walk you through everything to nail this recipe every time!

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Why You’ll Love This Recipe

Crispy, Golden Perfection: The secret to irresistibly crispy potato pancakes that hold up to toppings.
Easy Gourmet Flavor: Combining smoked salmon and fresh herbs makes it feel fancy without fuss.
Quick to Prepare: You can have these on your table in about 15 minutes—perfect for a last-minute brunch.
Versatile Garnishes: Customize the toppings to your taste or what you have on hand and still wow your guests.

Four small round crackers each have a thick white spread on top, layered with thin slices of bright pink smoked salmon arranged in soft folds. Small bits of green herbs are sprinkled on the salmon layers, adding a touch of color. The crackers are placed on a dark wooden board with a handle facing the camera. The background has a smooth gray tone, and the surface beneath the board is a white marbled texture. The focus is on the front crackers with the others softly blurred in the background. photo taken with an iphone --ar 2:3 --v 7 - Crispy Potato Pancakes with Smoked Salmon, Potato Pancake Recipes, Easy Brunch Recipes, Gourmet Breakfast Ideas, Salmon and Potato Blinis

Ingredients You’ll Need

The magic here is in using simple, fresh ingredients that balance each other perfectly. Russet potatoes give you that fluffy interior with a crispy edge, while the smoked salmon adds a smoky saltiness that’s just divine. A few herbs and a dollop of sour cream or Greek yogurt bring it all together beautifully.

Flat lay of peeled russet potatoes with visible smooth creamy skin and starchy texture, a small shallot with light purple skin and papery outer layer, a whole uncracked white egg, a small white ceramic bowl filled with golden cooking oil, thin delicate slices of cold smoked salmon with a rich orange-pink hue and glossy sheen, a small white bowl of smooth creamy sour cream, finely chopped bright green chives scattered beside a sprig of fresh feathery dill, and a small white bowl containing thinly sliced pickled red onions with translucent vibrant pink color, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Crispy Potato Pancakes with Smoked Salmon, Potato Pancake Recipes, Easy Brunch Recipes, Gourmet Breakfast Ideas, Salmon and Potato Blinis

Russet potatoes: They’re starchy and perfect for getting that crisp, golden crust.
Shallot: Adds mild onion flavor without overpowering the dish.
Salt: Essential for seasoning both the potato mixture and enhancing other flavors.
Oil for frying: I use a neutral oil with a high smoke point like vegetable or canola oil to get a perfect fry.
Cold smoked salmon: Use good quality for the best flavor and silky texture.
Sour cream or plain Greek yogurt: For that creamy, tangy finish that pairs so well with the salmon.
Chopped chives: Fresh and mild oniony flavor for garnish.
Fresh dill: Brings a fragrant, bright lift to each bite.
Quick Pickled Red Onions: These add a nice tang and crunch that cuts through the richness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with this recipe depending on the season and who I’m cooking for. It’s super flexible, so don’t be afraid to put your own spin on it. Here are a few ideas that have worked well for me—and might jazz up your pancakes too.

Variation: Swap smoked salmon with smoked trout or gravlax for a slightly different smoky flavor—my family goes crazy over this twist!
Variation: For a dairy-free option, replace the sour cream with a coconut yogurt or avocado cream, which adds creaminess without the dairy.
Variation: Add finely chopped scallions or grated zucchini into the potato mix for extra texture and a green pop—just make sure to squeeze out moisture first.
Variation: Sprinkle some capers on top if you love a burst of briny tang; I discovered this trick at a brunch spot and it instantly elevated the dish.

How to Make Crispy Potato Pancakes with Smoked Salmon Recipe

Step 1: Prep and Squeeze Out the Moisture

Start by peeling your russet potatoes and grating them along with the shallot. This gets the mixture ready for frying and ensures all that wonderful flavor blends nicely. Here’s the trick I learned: letting the grated mixture sit for 10–15 minutes allows a bit of the starches to settle, then squeezing it through a clean dish towel or cheesecloth removes excess water—for crispy pancakes, this step is non-negotiable. Trust me, skipping it will leave you with soggy results!

Step 2: Fry to Crispy, Golden Perfection

Heat about an inch of oil in a large skillet over medium-high heat—you want it hot enough that the pancake sizzles when it hits the pan but not smoking. Use about two tablespoons of the potato mixture per pancake and gently press it into a round patty with the back of a spoon. Fry for about 2 minutes on each side until beautifully golden. When flipping, be gentle and use a slotted metal spatula so any excess oil drains off. Place your cooked pancakes on a wire rack or paper towels to keep them crispy.

Step 3: Assemble Your Pancakes with Smoked Salmon and Garnishes

Once your pancakes are hot and crispy, top each one with a slice of cold smoked salmon, a spoonful of sour cream or Greek yogurt, and sprinkle with chopped chives and fresh dill. Don’t forget the quick pickled red onions—they add this amazing tang and crunch that rounds out every bite. I love how vibrant and inviting this looks—you’ll be proud to serve it at any gathering!

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Pro Tips for Making Crispy Potato Pancakes with Smoked Salmon Recipe

Dry, Dry, Dry: Always squeeze out as much liquid as possible from the potato mix to avoid soggy pancakes.
Oil Temperature Magic: Keep your oil hot but under smoke point to get a golden crust without burning.
Use a Wire Rack: Let pancakes rest on a wire rack instead of paper towels after frying to keep them crispy all over.
Gentle Flipping: Flip pancakes gently with a thin metal spatula to keep their shape intact and avoid breakage.

How to Serve Crispy Potato Pancakes with Smoked Salmon Recipe

The image shows four round crackers placed on a dark wooden board over a white marbled surface. Each cracker has a base layer of white creamy spread topped with soft pink slices of smoked salmon arranged in a slightly folded pattern. The salmon is sprinkled with small green chives and black pepper. To the right of the board, there are lemon wedges with a bright yellow color. Below the board, there is a clear glass bowl filled with white creamy spread, also sprinkled with chives, next to three more round crackers. A white decorative plate in the bottom left corner holds more slices of pink smoked salmon. Photo taken with an iphone --ar 2:3 --v 7 - Crispy Potato Pancakes with Smoked Salmon, Potato Pancake Recipes, Easy Brunch Recipes, Gourmet Breakfast Ideas, Salmon and Potato Blinis

Garnishes

I love using fresh dill and chopped chives—they add such a fresh, herby brightness that complements the smoky salmon perfectly. The quick pickled red onions are a must for me—they bring a zesty kick that balances the richness and adds a beautiful pop of color. If you’re feeling adventurous, a few capers or a squeeze of lemon juice also work wonders.

Side Dishes

These pancakes can definitely stand alone, but I like pairing them with a simple mixed green salad dressed lightly with lemon vinaigrette, or roasted asparagus if it’s in season. A light cucumber salad with dill also feels refreshing and keeps the meal feeling bright and balanced.

Creative Ways to Present

For a special brunch or dinner party, I like to serve these as individual mini stacks on small plates, drizzled lightly with honey mustard sauce or a dill-infused crème fraîche. Using edible flowers or microgreens as a garnish adds an elegant touch that instantly impresses guests. I once made these for a holiday gathering, and arranging them on a large platter with colorful garnishes made a stunning centerpiece!

Make Ahead and Storage

Storing Leftovers

If you end up with leftovers (which does happen sometimes despite my family’s best efforts), store the potato pancakes in an airtight container lined with paper towels to absorb moisture. Keep them in the fridge and try to eat within 2 days for best texture and flavor.

Freezing

I’ve frozen these pancakes successfully! After frying and cooling completely, arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They keep well for up to 2 months. It’s perfect for making ahead and having a delicious snack ready in a pinch.

Reheating

To keep that crispy goodness, reheat frozen or refrigerated pancakes in a lightly oiled skillet over medium heat instead of the microwave. This way, you avoid sogginess and keep them tasting freshly made. I also sometimes pop them in a toaster oven for a few minutes with good results.

FAQs

Can I make these potato pancakes ahead of time?

Yes! You can prep the potato mixture earlier and keep it covered in the fridge for a few hours, just be sure to squeeze out excess liquid right before frying. You can also fry the pancakes ahead, refrigerate, or freeze them and reheat later for convenience.
What’s the best potato to use for crispy pancakes?

Russet potatoes are ideal because their high starch content helps create a crisp outside and fluffy inside. Waxy potatoes like red or new potatoes won’t crisp up quite as well.
Can I bake the potato pancakes instead of frying?

While frying gives the best crispy texture, you can bake them on a greased baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway. They’ll be slightly less crispy but still delicious.
What can I use as an alternative to smoked salmon?

Smoked trout, gravlax, or even thinly sliced cured meats like prosciutto can work as alternatives, depending on your taste. For a vegetarian option, try topping with sautéed mushrooms or a dollop of herbed cream cheese.

Final Thoughts

This Crispy Potato Pancakes with Smoked Salmon Recipe quickly became one of my favorites because it’s surprisingly simple, visually stunning, and packs a serious flavor punch. It’s one of those dishes that feels special enough for guests, yet easy enough for a relaxed weekend brunch. If you cherish crispy textures, smoky richness, and fresh herbs, you’ll really enjoy making this in your own kitchen. Give it a try, and I promise it’ll become a go-to that impresses every time!