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
Scale
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
