Potato Pancake with Smoked Salmon and Herbed Sour Cream Dressing

  • serves 4
Michael Smith
Michael Smith Chef at Home

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

24 Ratings
Directions for: Potato Pancake with Smoked Salmon and Herbed Sour Cream Dressing


The Pancake

3 baked potatoes

Half of an onion, grated on box grater

Salt and pepper

2 Tbsp butter

2 Tbsp canola oil

The Dressing

¼ cup sour cream

2 Tbsp capers, lightly chopped

2 Tbsp chopped dill


12 slices smoked salmon

Handful of baby greens


The Pancake

1. Grate potatoes into a large bowl.

2. Add onions and season with salt and pepper.

3. Heat a large skillet over medium to low heat and add butter and oil.

4. Add potato mixture and pat down into the pan so the bottom of the pan is completely covered and the cake is about 1 inch thick.

5. As the cake cooks, pat it down along the edges to compact it.

6. Cook for about twenty minutes, until it has formed a thick, golden crust.

7. Flip pancake by inverting it onto a large plate and then sliding it uncooked-side down back into the hot pan.

8. Cook the other side until golden and firm.

9. Slide pancake onto a serving plate and garnish with slices of smoked salmon and sour cream dressing.

10. Place the greens on top and serve.

The Dressing

1. Mix ingredients in a small bowl.


See more: North American, Eggs/Dairy, Potatoes, Hanukkah, Fish, Vegetables, Appetizer, Herbs, Brunch


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