If you’re looking to impress your taste buds and guests without sweating over a complicated dish, you’re going to absolutely love this Crispy Potato Pancakes with Smoked Salmon Recipe. It’s one of those recipes that feels effortlessly fancy, yet it’s surprisingly easy and quick to make. I remember the first time I served these at a brunch—I couldn’t believe how much everyone raved about them! So, stick with me and I’ll walk you through every step to get those perfectly crispy edges and melt-in-your-mouth smoked salmon on top.
Why You’ll Love This Recipe
- Crispy Yet Tender: These potato pancakes have that satisfying crunch outside with a soft inside that just melts in your mouth.
- Effortlessly Elegant: The smoked salmon topping immediately upgrades the dish to something gourmet, perfect for brunches or special occasions.
- Simple Ingredients: You probably already have everything you need, and I’ll share tips to make the most of them.
- Quick to Make: You’ll have these beauties ready in about 15 minutes, making them great for last-minute guests or a fancy weekday breakfast.
Ingredients You’ll Need
Each ingredient plays a crucial role to build the layers of flavor and texture. From the russet potatoes that crisp up beautifully to the delicate smokiness of the salmon, these ingredients work wonderfully together. Plus, I’ll share a few shopping tips to get the best quality for your money.
- Russet potatoes: These are your best friend for crispy potato pancakes because of their high starch content that helps create a great crust.
- Shallot: Adds a subtle, sweet onion flavor that brightens the potato mixture without overpowering it.
- Salt: Essential for seasoning and to draw out moisture from potatoes.
- Oil for frying: I recommend a neutral oil with a high smoke point like canola or vegetable oil for frying to get that perfect golden crust.
- Cold smoked salmon: Use good quality cold smoked salmon for that silky, smoky topping that makes this dish special.
- Sour cream or plain Greek yogurt: For the creamy, tangy dollop on top that balances the salty salmon.
- Chopped chives: Adds a fresh, mild oniony crunch and vibrant color.
- Fresh dill: The herbaceous, slightly sweet aroma pairs beautifully with smoked salmon.
- Quick Pickled Red Onions: A sharp, tangy garnish that cuts through the richness and adds a pop of color.
Variations
I love how versatile this Crispy Potato Pancakes with Smoked Salmon Recipe is. You can easily tweak it depending on what you have on hand, your dietary preference, or the mood you’re in. I’ve experimented with a few variations over time and here’s what’s worked nicely for me.
- Gluten-Free Option: I swapped in a tablespoon of gluten-free flour to help bind the potatoes when I had guests with gluten intolerance, and it worked like a charm.
- Add Some Spice: Sometimes I’ll sprinkle smoked paprika or a pinch of cayenne into the potato mix for a little kick that pairs beautifully with the smoked salmon.
- Herb Swap: Fresh dill is my go-to, but fresh tarragon or chervil can give this dish a delightful twist if you’re feeling adventurous.
- Switch Up the Toppings: For brunch parties, I’ve also served these with creme fraiche and a squeeze of lemon for a zesty touch that people loved.
How to Make Crispy Potato Pancakes with Smoked Salmon Recipe
Step 1: Grate and Prep Your Potatoes & Shallot
Start by peeling your russet potatoes and shallot, then grate them finely—this is key because finer shreds crisp up more evenly. I like to use the side of a box grater for this. Once grated, toss them together in a bowl and sprinkle with salt. The salt does double duty here: seasoning and drawing out excess moisture from the potatoes, which helps the pancakes crisp up in the pan. Let this mixture sit for 10-15 minutes, then squeeze out as much liquid as you can using a clean dish towel or cheesecloth—don’t skip this step or you’ll end up with soggy pancakes!
Step 2: Fry Until Golden and Crispy
Heat about an inch of oil in a large skillet over medium-high heat—you want it hot but not smoking. I usually drop a small bit of potato mixture first to test how quickly it bubbles and starts turning golden. Then, scoop about two tablespoons of the potato mixture into the oil and flatten it gently with the back of a spoon to form a pancake shape about 3-4 inches wide. Fry for about 2 minutes per side or until perfectly golden and crispy. Transfer them to a wire rack or paper towel-lined plate to drain excess oil. The wire rack is my favorite because it keeps the pancakes crisper than paper towels alone.
Step 3: Assemble with Smoked Salmon and Garnishes
Now for the fun part—layering on that beautiful cold smoked salmon. I pile a small handful on each pancake, followed by a dollop of sour cream or plain Greek yogurt (whichever you prefer). Sprinkle with fresh chopped chives and dill, then add a few quick pickled red onions to add brightness and a nice tang to every bite. This combination—warm and crispy pancake, cool and smoky salmon, creamy tang, and herbal freshness—is honestly hard to beat.
Pro Tips for Making Crispy Potato Pancakes with Smoked Salmon Recipe
- Dry Your Potatoes Well: I learned the hard way that squeezing out moisture is critical for crispy pancakes, so don’t rush this step!
- Test Oil Temperature: Use a small test pancake first to make sure the oil is hot enough but not smoking—it affects crispiness and oil absorption.
- Use a Wire Rack to Drain: This keeps your pancakes from getting soggy after frying, especially if you’re making a batch.
- Be Gentle When Flipping: Use a thin, slotted metal spatula and flip carefully to prevent breaking your pancakes.
How to Serve Crispy Potato Pancakes with Smoked Salmon Recipe
Garnishes
For garnishing, I always go with fresh dill and chopped chives because they add that vibrant green pop and fresh herby flavor that pairs perfectly with the smoky salmon. Sour cream or plain Greek yogurt adds creaminess and a little tang, which balances the saltiness. And I never skip the quick pickled red onions because they bring a lovely zing and a hint of sweetness. Trust me, these little extras make a beautiful presentation and an even better bite.
Side Dishes
For sides, I love serving these pancakes with a simple green salad tossed in lemon vinaigrette or a handful of baby arugula to cut through the richness. A crisp cucumber salad or some roasted asparagus also complements the smoky flavors really well. If you’re serving brunch, pair it with some scrambled eggs or a light citrusy fruit salad to round out the meal.
Creative Ways to Present
When I’ve made this recipe for special occasions, I’ve arranged the pancakes on a long wooden board topped with smoked salmon roses and scattered fresh herbs for a festive look. Another idea is to cut the pancakes into bite-sized rounds for a fancy appetizer platter at parties. They’re always a big hit when presented this way, and guests love the fun finger-food vibe.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though that rarely happens with my crew!), store them in an airtight container lined with paper towels in the refrigerator. They keep well for 2-3 days. I recommend separating the smoked salmon and garnishes from the pancakes until you’re ready to serve again.
Freezing
I’ve frozen cooked potato pancakes before by laying them in a single layer on a baking sheet to freeze solid, then transferring them to a freezer bag. They freeze well for up to 2 months. Just thaw in the fridge overnight before reheating.
Reheating
To reheat and keep that crispiness, I like using a cast-iron skillet or oven at 375°F (190°C) for about 8-10 minutes until heated through and crisp again. Avoid microwaving if you want to preserve the crunchy outside texture.
FAQs
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Can I make Crispy Potato Pancakes with Smoked Salmon Recipe gluten-free?
Absolutely! The recipe as is is naturally gluten-free since there’s no flour added. If you want more binding, you can add a tablespoon of gluten-free flour or potato starch without affecting the texture.
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What’s the best way to get the potatoes crispy?
The key is removing as much moisture as possible after grating by squeezing the potatoes in a towel, using hot oil at the right temperature, and not overcrowding the pan while frying. Also, a high-starch potato like russet helps a lot!
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Can I use canned smoked salmon or cooked salmon instead?
For this recipe, cold smoked salmon works best for that silky, smoky flavor and texture. Canned or cooked salmon won’t have the same delicate smokiness but you can use them if you prefer, just adjust garnishes accordingly.
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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 30 minutes or up to a few hours in the fridge. They add a fantastic tang and crunch when served with the pancakes.
Final Thoughts
This Crispy Potato Pancakes with Smoked Salmon Recipe is one of my all-time favorites because it feels like a little celebration on a plate every time I make it. It’s comfort food with a touch of elegance, perfect for treating yourself or impressing guests. I hope you enjoy making these as much as I do, and if you ever feel like mixing things up, don’t hesitate—this recipe really rewards creativity. Happy cooking!
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Crispy Potato Pancakes with Smoked Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes
- Category: Appetizer
- Method: Frying
- Cuisine: European
Description
Crispy and savory Potato Pancakes topped with cold smoked salmon, creamy sour cream or Greek yogurt, fresh herbs, and tangy pickled red onions. This elegant recipe offers a perfect balance of textures and flavors, ideal as a gourmet appetizer or a satisfying brunch treat.
Ingredients
Potato Pancakes
- 2 russet potatoes
- 1 shallot
- Salt, to taste
- Oil for frying (about 1 inch in skillet)
Toppings & Garnish
- 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 potatoes and grate them along with the shallot. In a bowl, combine the grated potatoes and shallot with salt to taste. Let this mixture rest for 10-15 minutes to allow excess moisture to release. Then, squeeze the mixture through a clean dish towel or cheesecloth to remove as much liquid as possible.
- Fry the pancakes: Heat approximately 1-inch of oil in a large skillet over medium-high heat. Using about 2 tablespoons of the potato mixture, drop it into the hot oil and gently press it down into a pancake shape using the back of a spoon. Fry each side for about 2 minutes or until golden and crispy. Use a slotted spatula to remove the pancakes and drain them on a wire rack or paper towel-lined plate to absorb excess oil.
- Assemble and serve: Top each crispy potato pancake with slices of cold smoked salmon, a dollop of sour cream or Greek yogurt, chopped chives, fresh dill, and a spoonful of quick pickled red onions. Serve immediately for best texture and flavor.
Notes
- For best results, use russet potatoes as they yield a crispier pancake.
- Removing excess liquid from the potato mixture ensures crispiness when frying.
- Adjust salt according to taste after drying the potato mixture.
- Use a thermometer to keep oil at medium-high heat (~350°F) for even frying without burning.
- Leftover pancakes can be reheated in a skillet to maintain crispness, but are best eaten fresh.
- Quick pickled red onions add a bright acidity that complements the smoky salmon perfectly.
Nutrition
- Serving Size: 1 pancake with toppings
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 15 mg
