Crispy on the outside, tender on the inside, these classic potato pancakes are a comforting treat. Made with grated potatoes and onion, they're perfect served with a dollop of sour cream or sweet applesauce.
Prep20 min
Cook20 min
Servings4
Serving size: 3 pancakes
345cal
12gprotein
51gcarbs
11g
Ingredients
2 lb Russet Potatoes (about 4 medium, peeled)
1 medium Yellow Onion (peeled)
1 large Large Egg (lightly beaten)
0.25 cup All-Purpose Flour (or matzo meal for a traditional texture)
1 tsp Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)
1 cup Vegetable Oil (for shallow frying, or as needed)
Instructions
1
Grate and Squeeze Potatoes & Onion
Using the large holes of a box grater, grate the peeled potatoes and onion into a large bowl.
Flaky, moist salmon with a deep, smoky flavor from alder wood. This Pacific Northwest classic is brined in a sweet and salty mixture, then slowly smoked to perfection. It's fantastic on its own, in salads, or with crackers and cream cheese.
A refreshingly creamy and tangy spread packed with fresh dill, a hint of garlic, and bright lemon. Perfect for slathering on bagels, using as a sandwich spread, or serving as a delicious dip for fresh veggies. Effortlessly prepared in just 5 minutes!
About Potato Pancakes, Hot Smoked Salmon and Dill Cream Cheese Spread
Crispy potato pancakes with protein-packed smoked salmon and creamy dill cheese – a tasty brunch!
This german_american dish is perfect for brunch. With 757.5100000000001 calories and 47.64999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
Immediately transfer the grated mixture to a clean kitchen towel, cheesecloth, or a fine-mesh sieve.
Gather the towel and twist tightly, squeezing out as much liquid as possible over a separate bowl. This step is critical for achieving crispy pancakes. Let the squeezed liquid sit for 5 minutes.
Carefully pour off the water from the bowl, leaving the white potato starch at the bottom. Scrape this starch and add it back to the dry potato-onion mixture. Return the mixture to your large bowl.
2
Form the Pancake Batter
To the bowl with the grated mixture and reserved starch, add the lightly beaten egg, all-purpose flour, salt, and black pepper.
Use a fork to mix everything together until just combined. Do not overmix. Work quickly to prevent the potatoes from oxidizing and turning grey.
3
Shallow-Fry the Pancakes
Pour oil into a large, heavy-bottomed skillet (like cast iron) to a depth of about 1/4 inch. Heat over medium-high heat until the oil shimmers and a small drop of batter sizzles instantly (about 350°F / 175°C).
Carefully drop heaping tablespoons of the batter into the hot oil. Use the back of the spoon to flatten each mound into a pancake about 1/4 to 1/2 inch thick.
Do not overcrowd the pan; work in batches of 3-4 pancakes at a time to maintain the oil temperature.
Fry for 3-5 minutes per side, until the edges are deep golden brown and crispy. Adjust the heat as needed to ensure they cook through without burning.
4
Drain and Serve
Using a slotted spatula, transfer the cooked pancakes to a wire rack set over a baking sheet to drain. This keeps them crispy on all sides.
If desired, sprinkle with a little extra salt while they are still hot.
Serve immediately with your favorite toppings, such as applesauce or sour cream.
Servings4
Serving size: 150 g
313cal
34gprotein
2gcarbs
18gfat
Ingredients
680 g Salmon Fillet (Skin-on, pin bones removed)
950 ml Water (For the brine)
70 g Kosher Salt (Coarse grain)
100 g Brown Sugar (Packed)
2 cup Alder Wood Chips (Soak in water for at least 30 minutes)
3 g Black Pepper (Coarsely ground)
3 g Garlic Powder
Instructions
1
Prepare the Brine
In a large non-reactive container (glass, ceramic, or stainless steel) or a large zip-top bag, combine 950 ml of cold water, kosher salt, and brown sugar.
Stir vigorously for 2-3 minutes until the salt and sugar are completely dissolved.
2
Brine the Salmon (4-6 hours)
Submerge the salmon fillet in the brine, ensuring it is fully covered. If needed, place a small plate on top to keep it submerged.
Cover the container and refrigerate for 4 to 6 hours. Use a shorter time (4 hours) for thinner fillets and a longer time (up to 6 hours) for very thick fillets.
3
Dry and Form the Pellicle (2-4 hours)
Remove the salmon from the brine and briefly rinse it under cold running water to remove excess salt.
Pat the fillet completely dry with paper towels. This is a critical step.
Place the salmon, skin-side down, on a wire rack set over a baking sheet.
Refrigerate, uncovered, for 2 to 4 hours. The surface of the fish will become dry and tacky to the touch. This sticky layer is called a pellicle and it helps the smoke adhere beautifully to the fish.
4
Prepare the Smoker (30 minutes)
About 30 minutes before you plan to smoke, soak the alder wood chips in water.
Preheat your smoker to 107°C (225°F).
Drain the soaked wood chips and add them to your smoker's wood chip box or tray according to the manufacturer's instructions.
5
Smoke the Salmon (2-3 hours)
Lightly season the top of the salmon with coarse black pepper and garlic powder.
Place the salmon on the wire rack directly onto the smoker grate, skin-side down.
Smoke for 2 to 3 hours, maintaining a consistent temperature. The salmon is done when the internal temperature of the thickest part reaches 63°C (145°F) on an instant-read thermometer.
The fish should be opaque and flake easily with a fork.
6
Rest and Serve
Carefully remove the salmon from the smoker and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, resulting in a moister fillet.
Serve warm, at room temperature, or chilled. It can be flaked into salads, pasta, or served on crackers with cream cheese and capers.
8 oz cream cheese (Full-fat, softened to room temperature)
0.25 cup fresh dill (finely chopped and lightly packed)
1 tbsp lemon juice (Freshly squeezed is best)
0.5 tsp garlic powder
0.25 tsp onion powder
0.25 tsp salt (Fine sea salt or kosher salt)
0.25 tsp black pepper (Freshly ground)
Instructions
1
Whip the Cream Cheese: In a medium bowl, use a hand mixer on low speed or a sturdy spatula to beat the softened cream cheese for 1-2 minutes until it is completely smooth and airy. This step is crucial for a lump-free texture.
2
Incorporate Flavorings: Add the finely chopped fresh dill, lemon juice, garlic powder, onion powder, salt, and black pepper to the whipped cream cheese.
3
Mix to Combine: Gently mix with the spatula or on the lowest mixer speed until all the ingredients are evenly distributed. Be careful not to overmix.
4
Chill to Meld Flavors (Recommended): For the best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors of the dill, garlic, and lemon to meld beautifully with the cream cheese.
5
Serve: Serve chilled with bagels, toast, crackers, or as a dip for vegetable sticks like carrots, cucumbers, and bell peppers.
