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
Scale
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
