Potato pancakes with smoked salmon
Potato pancakes with smoked salmon

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, potato pancakes with smoked salmon. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream. THE SERVING SIZE HAS BEEN CORRECTED! In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering.

Potato pancakes with smoked salmon is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Potato pancakes with smoked salmon is something which I’ve loved my entire life.

To begin with this particular recipe, we have to 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. Take 1 lb potatoes (I think I used Russet)
  2. Prepare 1 small onion
  3. Make ready 1/2 of a beaten egg
  4. Prepare 1 tbs flour
  5. Prepare to taste Salt and pepper
  6. Prepare Frying oil
  7. Make ready Smoked salmon
  8. Make ready Sour cream
  9. Take Capers
  10. Make ready Fresh dill
  11. Make ready Lemon wedges

Applesauce is a classic topping for potato pancakes, but all sorts of flavors pair wonderfully with fried potatoes, including this creative topping of smoked salmon with herbed sour cream. This simple but elegant recipe would be right at home at a Hanukkah gathering but it would also work for a cocktail party. In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill.

Steps 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.

Potato pancakes with smoked salmon are a restaurant-level nosh that's easy enough for any home cook to prepare. Chef Christine Weissman suggests substituting some of the potatoes with shredded carrots, zucchini or whatever vegetables are in season and on hand. Arrange a couple of potato cakes on each plate and top with smoked salmon. Shell the eggs and place on top. Jackson Hole is one of my favorite places to visit.

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