Potato Pancakes with Smoked Salmon

Potato Pancakes with Smoked Salmon

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Serves 4 – 6 (makes 12 Pancakes)

Cooking time – 30 minutes

A sophisticated starter that is easily assembled. Try topping with a little lumpfish caviar to really show off.

Nutritional count when serving 4:
Energy 342 kcal; Carbohydrate 28 g of which sugars 4 g; Protein 20 g; Fat 18 g of which saturated fat 6 g.



500 g/ 1 lb 2 oz floury potatoes such as King Edwards, peeled and grated 1 medium onion, finely chopped 1 large egg 2 tbsps wholemeal flour Salt and fresh ground black pepper Sunflower oil for frying 200 g/ 7 oz smoked salmon, cut into small strips 150 ml/ 5 fl oz thick soured cream Dill or parsley leaves, to garnish


  1. Preheat the oven to low. Put both grated potatoes and chopped onions in a sieve and press with a spoon to squeeze out as much starchy liquid as possible.
  2. Transfer to a bowl, add the egg, flour and salt and pepper and mix well.
  3. Pour the oil into a frying pan to a depth of about 8 mm/ ⅜ in and heat until it shows a haze.
  4. Put a tablespoon of the potato mixture into the oil, flattening it to a small pancake about 5 cm/ 2 in in diameter. Keep adding more tablespoons of the mixture to the pan, cooking four to six at a time. Fry them for about 1 minute or until they are golden on the bottom, then turn them over and cook the other side until they are crisp and golden, but still soft in the centre.
  5. Remove the pancakes from the pan, drain on kitchen paper and keep warm in the oven, while you cook the remainder.
  6. Serve each pancake topped with a spoonful of soured cream and a few strips of salmon. Garnish with either dill or parsley.

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