These elevated Potato Pancakes with Smoked Salmon are crispy, stunning, and very gourmet. Impress guests (or yourself) with this delicious recipe.
Potato Pancakes, also known as latkes, are made from shredded potatoes and crisped to golden perfection. They are the perfect canvas for an array of toppings, one of which is smoked salmon! I was graciously given this this recipe from my friends at Mission Hill Winery, following my attendance at a Winery Culinary Demonstration! I was so impressed with the simplicity and flavour that I managed to sweet talk Chef Patrick into sharing it with you. This is a simplified version of his beautiful recipe, using pre-made cold smoked salmon to make it a bit easier to pull-off at home.
How to Make Potato Pancakes
I had always known potato pancakes as needing flour or egg to bind it together; which of course, is one way to make them. But, this recipe proved me wrong, and it happens to make the most incredible gluten-free potato pancakes! The ingredients needed for this potato pancake are:
- russet potatoes
- shallots
- salt
- oil
Now, isn’t that easy?
Simply grate the potatoes and shallot and mix with salt. Let it sit, squeeze in a clean dish towel or cheese cloth to remove excess water. On medium-high heat, add the oil and once hot, drop in 1-2 tablespoons of the mixture and pat into a “pancake” shape. Cook on both sides until golden brown and transfer to a rack or plate lined with paper towel.
What to Serve on Potato Pancakes
Is there anything better than a fried potato? YES! A fried potato LOADED with epic toppings like:
- sour cream
- cottage cheese
- eggs
- smoked salmon
- caramelized onions
- tzatziki
- cream cheese
- apple sauce (this is very traditional!)
- pickled red onions
Serve these as an appetizer, at brunch in place of hashbrowns, or as you would a dinner side of potatoes.
Homemade Pickled Red Onions
The finishing touch (of most of my dishes) are these Pickled Red Onions. There is a jar in my fridge every week! They bring the perfect acid and pop of flavour to this dish, and will keep in the fridge for a few weeks, stored in an airtight container.
Smoked Salmon Wine Pairing
Smoked salmon and bubbly are a match made in heaven. Two classically luxurious items, bubbly and smoked salmon are like true best friends; they balance each other out. I also never miss out on the opportunity to sip some Mission Hill Exhilaration Brut!! If you haven’t tried this sparkling rosé you are seriously missing out.
Potato Pancakes with Smoked Salmon
These tasty Potato Pancakes with Smoked Salmon are crispy, smoky and very gourmet. Impress guests (or yourself) with this delicious recipe.
Ingredients
- 2 russet potatoes
- 1 shallot
- salt to taste
- oil for frying
- 150 grams cold smoked salmon
- sour cream or plain Greek yogurt for garnish
- chopped chives for garnish
- fresh dill for garnish
- Quick Pickled Red Onions** for garnish
Instructions
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Peel the potatoes and grate along with the shallot. In a bowl, mix together the grated potatoes, shallot, and salt. Allow it to sit for 10-15 minutes and squeeze through a clean dish towel or cheese cloth to remove any excess liquid.
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Heat approximately 1-inch of oil in a large skillet over medium-high heat. Drop around 2 tablespoons of potato mixture into the oil and using the back of a spoon, pat into a “pancake” shape.
Fry until golden on both sides, about 2 minutes per side. Remove from the oil with a slotted metal spatula and place on a wire rack or a plate lined with paper towel.
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To serve, top the pancakes with smoked salmon, sour cream or Greek yogurt, chives, fresh dill and pickled red onions
