Description
Crispy and savory potato pancakes paired with cold smoked salmon, garnished with creamy sour cream or Greek yogurt, fresh herbs, and tangy quick pickled red onions. This elegant dish combines smoky, fresh, and creamy flavors perfect for brunch or a sophisticated appetizer.
Ingredients
Scale
Potato Pancakes
- 2 russet potatoes
- 1 shallot
- salt to taste
- oil for frying (about 1 inch deep)
Toppings and Garnishes
- 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)
Instructions
- Prepare the potato mixture: Peel the russet potatoes and grate them finely along with the shallot. Place the grated mixture into a bowl and add salt to taste. Let it sit for 10 to 15 minutes to draw out moisture. After resting, tightly squeeze the mixture through a clean dish towel or cheese cloth to remove excess liquid, ensuring the pancakes will be crispy.
- Heat the oil: Pour about 1 inch of oil into a large skillet and heat it over medium-high heat until shimmering but not smoking. Adequate oil depth is important for even frying.
- Form and fry the pancakes: Scoop approximately 2 tablespoons of the potato mixture into the hot oil. Using the back of a spoon, gently press the potatoes into a flat, round pancake shape. Fry each side for about 2 minutes, or until golden brown and crisp. Use a slotted spatula to carefully flip and remove the pancakes.
- Drain excess oil: Place the cooked potato pancakes on a wire rack or a plate lined with paper towels to absorb any extra oil, keeping them crisp.
- Assemble and serve: Top each warm potato pancake with a generous slice of cold smoked salmon. Add a dollop of sour cream or Greek yogurt, sprinkle with chopped chives and fresh dill, and finish with quick pickled red onions for tangy contrast. Serve immediately to enjoy the texture and flavors at their best.
Notes
- Make sure to thoroughly squeeze out moisture from the grated potatoes to achieve crisp potato pancakes.
- Maintaining medium-high heat is essential; too low will make them greasy and too high may burn them.
- Use a wire rack instead of just paper towels to prevent sogginess from steam.
- Quick pickled red onions add a nice acidic brightness and complement the smoky salmon beautifully.
- This recipe yields about 8 pancakes, perfect as a brunch or appetizer for 4 people.
Nutrition
- Serving Size: 2 pancakes with toppings
- Calories: 280
- Sugar: 2g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
