Crispy Potato Pancakes with Smoked Salmon and Fresh Garnishes Recipe
If you adore the cozy crunch of perfectly golden potato pancakes and the luxurious flavor of smoked salmon, you’re in for a treat with the Crispy Potato Pancakes with Smoked Salmon and Fresh Garnishes Recipe. This dish brings together the best of savory, tangy, and fresh elements in every bite, making it a spectacular choice whether you’re serving brunch guests, impressing friends at a dinner party, or simply indulging yourself with a sophisticated snack. The crispy texture of the pancakes perfectly complements the silky smoked salmon and vibrant garnishes, creating a harmony of flavors that’s truly unforgettable.
Ingredients You’ll Need
What’s so wonderful about this recipe is how simple the ingredients are, yet each one plays a vital role in building texture, flavor, and visual appeal. From earthy russet potatoes to aromatic fresh herbs, every component works together to make this dish shine.
- 2 russet potatoes: These starchy potatoes ensure your pancakes turn out crispy on the outside and tender inside.
- 1 shallot: Adds a gentle oniony sweetness without overpowering the dish.
- Salt to taste: Enhances the natural flavors and helps draw out moisture from the potatoes.
- Oil for frying (about 1 inch deep): Choose a neutral oil with a high smoke point to get that perfect golden crust.
- 150 grams cold smoked salmon: The star seafood topping providing rich, silky, smoky notes.
- Sour cream or plain Greek yogurt (for garnish): Adds creamy tanginess and balances the savory pancake.
- Chopped chives (for garnish): Offers a fresh, mild onion flavor and a pop of green color.
- Fresh dill (for garnish): Imparts an aromatic, slightly citrusy herby lift fitting for salmon.
- Quick pickled red onions (for garnish): Brings brightness and a little zing to contrast the richness.
How to Make Crispy Potato Pancakes with Smoked Salmon and Fresh Garnishes Recipe
Step 1: Prepare the Potato Mixture
Start by peeling your russet potatoes and grating them along with the shallot. This combination infuses the pancakes with subtle savory flavor. After mixing grated potatoes, shallot, and salt in a bowl, let it rest for 10–15 minutes. This resting time allows excess moisture to release, which is crucial for achieving that coveted crispness. Then, squeeze the mixture thoroughly using a clean dish towel or cheesecloth to remove all remaining liquid — this step is a game changer for texture.
Step 2: Heat the Oil
Pour about an inch of oil into a large skillet and heat it over medium-high. The oil must be hot enough so the pancakes sizzle immediately when they hit the pan, but not so hot that they burn. Proper oil temperature creates that beautiful crunch without absorbing too much oil.
Step 3: Form and Fry the Pancakes
Spoon approximately two tablespoons of the potato mixture into the skillet, then gently flatten each into a round pancake shape using the back of a spoon. Fry each pancake for about two minutes per side or until you see an irresistible golden-brown crust develop. Patience is key here to ensure they cook through and become perfectly crispy.
Step 4: Drain the Pancakes
As you remove the pancakes from the skillet, use a slotted metal spatula to let excess oil drip off. Transfer them onto a wire rack or a plate lined with paper towels. This prevents sogginess and keeps every bite satisfyingly crisp.
Step 5: Assemble and Serve
Now comes the fun and beautiful part: topping each warm potato pancake with luscious slices of smoked salmon. Add a generous dollop of sour cream or Greek yogurt to introduce a cooling creaminess. Sprinkle chopped chives and fresh dill over the top, then finish with quick pickled red onions for a burst of color and sharpness. Serve immediately for the best combination of textures and flavors that make this Crispy Potato Pancakes with Smoked Salmon and Fresh Garnishes Recipe so memorable.
How to Serve Crispy Potato Pancakes with Smoked Salmon and Fresh Garnishes Recipe
Garnishes
Garnishes are what elevate this dish from simple to spectacular. The creamy dollop of sour cream or Greek yogurt cuts through the rich smoked salmon, while fragrant dill and chives offer an herbaceous brightness. The quick pickled red onions add an invigorating bite and vibrant color, balancing out the dish visually and taste-wise.
Side Dishes
This recipe pairs beautifully with light, fresh sides such as a crisp green salad or a cucumber and radish slaw. For a heartier meal, serve alongside roasted asparagus or sautéed greens for a mix of textures and a well-rounded plate.
Creative Ways to Present
Try stacking a few pancakes topped with smoked salmon into little towers for a stunning appetizer presentation. Alternatively, arrange individual pancakes on a wooden board garnished with herbs and pickled onions for a gorgeous shared platter that invites conversation and grazing.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last long), keep the potato pancakes in an airtight container in the refrigerator. They are best consumed within 1–2 days to maintain their crispy texture and fresh flavors.
Freezing
You can freeze cooked potato pancakes by placing them on a baking sheet in a single layer until solid, then transferring them to a freezer-safe bag or container. Freeze for up to one month and defrost in the refrigerator overnight before reheating.
Reheating
To bring back that glorious crispiness, reheat pancakes in a non-stick skillet over medium heat with a small drizzle of oil rather than microwaving. This method keeps them crunchy, delicious, and close to freshly made.
FAQs
Can I use other types of potatoes for this recipe?
Russet potatoes are ideal because of their high starch content, which helps create crispiness. However, you can try Yukon Golds for a slightly creamier pancake, though they may not crisp up quite as well.
What can I use if I don’t have smoked salmon?
If smoked salmon isn’t available, thinly sliced cured salmon or even smoked trout can work as tasty alternatives that keep the smoky flavor profile intact.
How do I make quick pickled red onions?
Slice red onions thinly and soak them in a mixture of vinegar, sugar, and salt for at least 15 minutes. This quick pickle adds tang and crunch, enhancing the overall dish beautifully.
Is it possible to make this recipe vegan or vegetarian?
Absolutely! You can omit the smoked salmon and replace it with thin slices of roasted vegetables like beets or marinated mushrooms, and swap sour cream for a vegan-friendly yogurt to keep it fresh and flavorful.
Can I prepare the potato mixture ahead of time?
While you can grate the potatoes and mix them with shallots earlier, it’s best to cook the pancakes soon after to prevent discoloration and maintain optimal crispness. Keep the mixture refrigerated if prepping in advance.
Final Thoughts
Making this Crispy Potato Pancakes with Smoked Salmon and Fresh Garnishes Recipe is like treating yourself and your loved ones to a delicious little celebration of flavors and textures. The effort you put in is rewarded by the joy on everyone’s faces as they enjoy each crunchy, creamy, tender bite. Trust me, once you try this recipe, it will become one of your favorites to whip up for any occasion!
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Crispy Potato Pancakes with Smoked Salmon and Fresh Garnishes Recipe
- Total Time: 25 minutes
- Yield: 8 servings 1x
Description
This recipe for Crispy Potato Pancakes with Smoked Salmon offers a deliciously golden and crunchy base made from grated russet potatoes and shallots, perfectly complemented by silky cold smoked salmon. Garnished with sour cream or Greek yogurt, fresh herbs, and tangy quick-pickled red onions, this dish is a flavorful and elegant appetizer or light meal that balances creamy, savory, and fresh elements for a delightful eating experience.
Ingredients
Potato Pancakes
- 2 russet potatoes
- 1 shallot
- Salt to taste
- Oil for frying (about 1 inch deep)
Toppings & Garnishes
- 150 grams cold smoked salmon
- Sour cream or plain Greek yogurt (for garnish)
- Chopped chives (for garnish)
- Fresh dill (for garnish)
- Quick pickled red onions (for garnish)
Instructions
- Prepare the potato mixture: Peel the russet potatoes and grate them together with the shallot. Combine grated potatoes, shallot, and salt thoroughly in a bowl. Allow the mixture to rest for 10-15 minutes so moisture can release, then squeeze out all excess liquid using a clean dish towel or cheesecloth to ensure crispy pancakes.
- Heat the oil: Pour about 1 inch of oil into a large skillet and heat over medium-high until hot enough for frying. You can test by dropping a little potato mixture to see if it sizzles immediately.
- Form and fry the pancakes: Drop approximately 2 tablespoons of the potato mixture into the hot oil. Using the back of a spoon, flatten it gently into a round pancake shape. Fry each side for about 2 minutes or until golden brown and crispy.
- Drain the potatoes: Use a slotted metal spatula to remove each fried pancake and place them on a wire rack or paper towels to drain excess oil, preserving their crispiness.
- Assemble and serve: While pancakes are still warm, top each with slices of cold smoked salmon. Add a dollop of sour cream or plain Greek yogurt, sprinkle with chopped chives and fresh dill, and finish with quick pickled red onions. Serve immediately for best taste and texture.
Notes
- Removing excess moisture from potatoes is key to crispiness; do not skip squeezing liquid out.
- Use a high-smoke-point oil such as vegetable or canola oil for frying.
- Keep pancakes warm in a low oven if preparing in batches.
- Quick pickled red onions add a tangy contrast but can be omitted or replaced with thinly sliced fresh onion if preferred.
- For gluten-free diets, ensure the sour cream or yogurt and all other garnishes do not contain gluten additives.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: European
