Potato Pancakes with Smoked Salmon
Golden, crispy, and bursting with flavor, these Potato Pancakes with Smoked Salmon are the ultimate combination of comfort and sophistication. Made with freshly grated russet potatoes and a touch of onion, the pancakes are pan-fried to perfection for a crunchy exterior and tender interior. Each pancake is elegantly topped with creamy sour cream, velvety smoked salmon, and a sprinkle of fresh dill, creating a harmonious balance of textures and flavors. Perfect as a stunning appetizer or a delightful brunch dish, this recipe is easy to prepare and satisfies in every bite. Serve them with a squeeze of lemon for a bright finish and impress your guests with this elegant twist on a classic potato dish. Keywords: potato pancakes, smoked salmon, brunch recipe, easy appetizer, crispy potato pancakes.
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs) Russet potatoes
- 1 small Yellow onion
- 2 large Eggs
- 3 tablespoons All-purpose flour
- 1.5 teaspoons (divided) Kosher salt
- 0.5 teaspoons Ground black pepper
- 0.5 cup (for frying) Vegetable oil
- 6 ounces Smoked salmon
- 0.5 cup Sour cream
- 2 tablespoons (chopped, plus extra for garnish) Fresh dill
- 4 (optional, for serving) Lemon wedges
Instructions
Peel the potatoes and grate them using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. Transfer the potatoes to a large mixing bowl.
Grate the onion and add it to the bowl with the potatoes. Stir to combine.
In a small bowl, whisk together the eggs, flour, 1 teaspoon of kosher salt, and black pepper. Pour this mixture over the potatoes and onions, and mix until well combined.
In a large skillet, heat the vegetable oil over medium-high heat until shimmering but not smoking.
Scoop about 1/4 cup of the potato mixture into the skillet and gently flatten it with a spatula to form a pancake. Repeat to cook multiple pancakes at a time, but be careful not to overcrowd the pan.
Cook each pancake for about 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain any excess oil. Sprinkle a pinch of the remaining 1/2 teaspoon of salt over the pancakes immediately after removing them from the pan. Repeat with the remaining potato mixture.
To assemble, place a dollop of sour cream on each potato pancake. Top with a slice of smoked salmon and a sprinkle of chopped dill.
Garnish with additional dill and serve with lemon wedges on the side, if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 16.4 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 11.2 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 156 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3822 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
