Crispy Potato Pancakes with Smoked Salmon Recipe

If you’re on the hunt for a dish that feels fancy but is shockingly easy to whip up, you’re gonna love this Crispy Potato Pancakes with Smoked Salmon Recipe. I absolutely adore how the crunchy, golden potato pancakes play off the delicate smokiness of the salmon and the tangy zing of sour cream and pickled onions—it’s like a party in every bite! Whether you’re entertaining guests or just treating yourself on a weekend morning, this recipe is a total winner you’ll keep coming back to.

this Recipe

Ingredients You’ll Need

Each ingredient here has its role in making these Crispy Potato Pancakes with Smoked Salmon Recipe sing. I recommend picking fresh, high-quality smoked salmon and firm russet potatoes—they’re your secret weapons for greatness.

• Russet Potatoes: Their high starch content ensures fluffy interiors and crispy edges—perfect for frying.
• Shallot: Adds a subtle sweetness and mild onion flavor that complements the salmon.
• Salt: Balances flavors and draws moisture out of the potatoes.
• Oil for Frying: Use a neutral, high smoke point oil like vegetable or canola for that golden finish.
• Cold Smoked Salmon: Provides rich, smoky flavor—taste quality here, it makes all the difference.
• Sour Cream or Plain Greek Yogurt: Offers a cool, creamy contrast to the crispy pancakes.
• Chopped Chives: Bright, oniony pop that livens up every bite.
• Fresh Dill: Herbal and fresh, dill pairs beautifully with both salmon and potatoes.
• Quick Pickled Red Onions: Adds tang, crunch, and punch to balance richness.

Variations

I’ve played around with this Crispy Potato Pancakes with Smoked Salmon Recipe quite a bit, and the best part is how easy it is to personalize. Feel free to swap out or add ingredients to match what’s in your fridge or seasonally available.

• Herb Mix Up: Adding dill is classic, but sometimes I sprinkle in some fresh parsley or tarragon for a different flavor twist.
• Spicy Kick: When I’m feeling adventurous, a pinch of cayenne or smoked paprika in the potato mixture adds such a warm depth.
• Dairy-Free Option: Skip the sour cream and use a dollop of avocado cream or coconut yogurt if you want to keep things vegan-friendly.
• Vegetable Boost: Grating a bit of carrot or zucchini along with the potatoes can add moisture and subtle sweetness.

How to Make Crispy Potato Pancakes with Smoked Salmon Recipe

Step 1: Prep Your Potatoes and Shallot

Peel your russet potatoes and grate them coarsely along with the shallot. I like to use the large holes of a box grater or a food processor with a grating disk to speed this up. Once grated, toss everything in a bowl with a pinch of salt and let it sit for 10 to 15 minutes. This resting time helps draw out excess moisture—super important because if your potato mix is too wet, the pancakes won’t crisp up right. After resting, squeeze as much liquid as possible out of the grated mixture using a clean dish towel or cheesecloth. Trust me on this—getting out that water is the secret to crispy edges you’ll love.

Step 2: Fry to Crispy Perfection

Heat about 1 inch of neutral oil in a large skillet over medium-high heat—you’re aiming for hot but not smoking. Drop roughly two tablespoons of the potato mixture at a time into the oil. Using the back of a spoon, gently pat each mound into a flat, round pancake shape around 3 inches wide. You want them to be thin enough to get crispy but not so thin that they fall apart. Fry until the bottoms turn deep golden brown, about 2 minutes, then carefully flip and cook the other side for another 2 minutes. Remove cooked pancakes with a slotted spatula and transfer to a wire rack or paper towel-lined plate to drain excess oil. This step is key to keeping them crisp rather than soggy.

Step 3: Assemble Your Crispy Potato Pancakes with Smoked Salmon Recipe

Once your pancakes are golden and crispy, it’s time to dress them up! Top each with slices of cold smoked salmon, a generous dollop of sour cream or Greek yogurt, then sprinkle with fresh chopped chives and dill for that herby brightness. Finally, crown them with quick pickled red onions for a zesty crunch. Every bite brings a harmony of crispy, creamy, smoky, and tangy—such a beautiful, balanced combo I’m sure you’ll keep making.

How to Serve Crispy Potato Pancakes with Smoked Salmon Recipe

Garnishes

I always top these crispy pancakes with freshly chopped chives and dill because they brighten up the smoky richness beautifully. The quick pickled red onions are non-negotiable for me—they not only add color but a sharp tang that cuts through the richness perfectly. Sour cream or plain Greek yogurt adds that cool creaminess we all crave. These garnishes really elevate the dish and make it look stunning, too!

Side Dishes

My go-to sides are simple greens like arugula or baby spinach lightly dressed with lemon vinaigrette, which keeps the meal light and fresh. Sometimes I serve with a crisp cucumber salad or steamed asparagus with lemon and olive oil to complement the smoky and rich flavors.

Creative Ways to Present

For special occasions, I like to stack three pancakes like tiny towers, layering salmon and garnishes between each pancake to make a gorgeous layered appetizer. Another fun idea is serving mini versions as bite-sized hors d’oeuvres at brunch parties—just reduce the pancake size and keep the toppings neat on top for easy handling.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store your crispy potato pancakes in an airtight container in the fridge. I recommend layering them with parchment paper to keep them from sticking together. The pancakes hold up well for up to 2 days, but the salmon and garnishes should be added fresh when serving again.

Freezing

Freezing is an option, but I suggest freezing just the pancakes without the toppings. Place cooled pancakes on a baking sheet in a single layer to freeze, then transfer to a freezer-safe bag. They keep for up to 1 month. When you want to enjoy, thaw in the fridge and reheat crispy in a skillet.

Reheating

To bring leftover pancakes back to life, avoid microwaving which makes them soggy. Instead, reheat gently in a non-stick skillet over medium heat for a few minutes on each side. This brings back that irresistible crispness without drying them out.

FAQs

Final Thoughts

This Crispy Potato Pancakes with Smoked Salmon Recipe is one of those dishes that makes me smile every time I make it. It’s simple, quick, yet feels utterly indulgent thanks to that luscious smoked salmon and fresh garnishes. Sharing it with friends or family feels special, but honestly, I’m just as happy enjoying it quietly on a lazy Sunday morning. Give it a go—you’ll find it becomes a beloved staple in your kitchen too!

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