Potato pancakes with smoked salmon
Potato pancakes with smoked salmon

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, potato pancakes with smoked salmon. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Potato pancakes with smoked salmon is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Potato pancakes with smoked salmon is something that I’ve loved my whole life. They are nice and they look fantastic.

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.

To get started with this recipe, we must prepare a few components. You can cook potato pancakes with smoked salmon using 11 ingredients and 9 steps. Here is how you can achieve it.

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

When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon. Potato blinis topped with smoked salmon, homemade horseradish cream. For the potato pancakes, fill a pan with boiling salted water. Add the potatoes and cook until soft.

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.

Drain well and return to pan, add milk and mash well. Mix the potatoes and scallions together in a bowl. 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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