Potato pancakes with smoked salmon
Potato pancakes with smoked salmon

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, potato pancakes with smoked salmon. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Potato pancakes with smoked salmon is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Potato pancakes with smoked salmon is something that I’ve loved my entire life. They are nice and they look wonderful.

Drain in a colander and rinse under cold running water to stop the cooking. Top each pancake with a dollop of the crème fraîche and a few slivers of salmon. Preparation Peel half the potatoes, grate them coarse (preferably in a food processor). Arrange the potato pancakes on a platter.

To begin with this particular recipe, we must prepare a few ingredients. You can have potato pancakes with smoked salmon using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Potato pancakes with smoked salmon:
  1. Make ready 1 lb potatoes (I think I used Russet)
  2. Get 1 small onion
  3. Get 1/2 of a beaten egg
  4. Make ready 1 tbs flour
  5. Get to taste Salt and pepper
  6. Take Frying oil
  7. Make ready Smoked salmon
  8. Prepare Sour cream
  9. Get Capers
  10. Make ready Fresh dill
  11. Make ready Lemon wedges

Stir in potato flour and gradually add the whole egg Place the pancakes on a serving plate and top with the salmon, poached eggs, salad and horseradish cream. Garnish with the lemon juice and dill drizzle. Cook extra mashed potatoes during the week and you'll have the basis of this fabulous weekend brunch dish. Transfer the pancakes to warmed plates.

Instructions to make Potato pancakes with smoked salmon:
  1. Shred the potatoes and onion into a bowl (I use a box grater).
  2. Mix the grated potatoes and onion together, then squeeze the mix hard to get rid of as much moisture as you can (I do this by hand in batches).
  3. Thoroughly mix the flour and 1/2 the beaten egg into the potato and onion mix. Season to taste.
  4. Heat the oil over high heat. I use soy bean oil and fill the saute pan with enough oil to cover the bottom of the saute pan with about 1/4 inch.
  5. Mold the mix into balls using your hands, place the balls in the oil, then press with a spatula to flatten them a bit.
  6. Cook on both sides until crispy and brown.
  7. Remove the pancakes from the oil and place on paper towels or metal drip rack to remove grease.
  8. Top with salmon, sour cream, dill, and capers, garnish plate with lemon wedges, and serve while pancakes are still warm.
  9. Bask in girlfriend's appreciation.

Cook extra mashed potatoes during the week and you'll have the basis of this fabulous weekend brunch dish. Transfer the pancakes to warmed plates. Top each with smoked salmon, sour cream, and dill. Season well with black pepper and serve with lemon wedges. Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream.

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