Potato pancakes with smoked salmon
Potato pancakes with smoked salmon

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, potato pancakes with smoked salmon. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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. Arrange on a serving platter, sprinkle with the chives and serve immediately.

Potato pancakes with smoked salmon is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Potato pancakes with smoked salmon is something which I’ve loved my whole life.

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

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

Combine potatoes, onions, egg and flour in large bowl. Peel potatoes, rinse and grate on the large holes of a box grater into a bowl. Add the eggs and flour, season with salt and pepper and stir in the parsley. Whether it is with maple syrup and fruit or savory bacon and butter: In many homes across America, pancakes are a regular breakfast tradition.

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.

Ideal brunch recipe with potato pancakes and smoked salmon and caviar. Continue with the rest of the batter, adding more oil as necessary. Everybody's favourite, smoked salmon, with soft ricotta on mini potato pancakes. Note: Any leftovers can be refrigerated overnight in an airtight container. It's best to leave the ricotta and salmon off the pancakes if you are storing them so they don't go soggy.

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