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Potato Pancakes with Smoked Salmon Dill and Creme Fraiche

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Susan Jaslove from Miele prepares Festive Potato Pancake Wedges and Holly Curry from Miele makes Lobster with Champagne Sauce. Theyre working in the Miele showroom in Princeton New Jersey for Philadelphia Magazines Guide to Holiday Entertaining.
  Dill sprigs 2 (For Garnish)
  Fresh lemon juice 2 Teaspoon
  Freshly ground black pepper To Taste
  Russet potatoes 2 Pound, peeled (5 Medium Sized)
  Capers 2 Tablespoon, drained
  Pancakes 2 Large
  Creme fraiche/Sour cream 8 Ounce
  Chopped dill 2 Tablespoon (Plus More Sprigs For Garnishing)
  Lemon juice 2 Teaspoon (Use Fresh)
  Kosher salt To Taste
  Thinly sliced smoked salmon 8 Ounce
  Russet potatoes 2 Pound (Medium, Peeled)
  Onion 1 Small
  Unsalted butter 1⁄4 Cup (4 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
  Capers 2 Tablespoon (Drained)
  Scallions 2 , thinly sliced

In a small bowl, mix crème fraîche with dill and lemon juice. Season with salt and pepper. Roll up 3 slices of the salmon from the narrow end to make 3 decorative roses and place on a small plate. Cut the rest of the salmon into 1-inch pieces. Refrigerate crème fraîche and salmon until ready to serve.

Put the peeled potatoes in a large saucepan and cover them with water. Cover the pan and bring to a boil over moderately high heat. Uncover and boil until the potatoes are partially cooked, about 10 minutes. Drain the potatoes and rinse with cold water until cool enough to handle. Coarsely shred the potatoes and onion on a box grater. Transfer the potato mixture to a large bowl and toss with 1-teaspoon salt and ½ teaspoon black pepper.

Preheat the oven on Convection Bake to 200 degrees F. In a large non-stick skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil and spread half of the shredded potatoes evenly in the skillet, patting them down firmly with a spatula. Cook the potato pancake over moderately high heat until deep golden brown on the bottom, about 10 minutes.

Hold a cookie sheet or a large platter directly over the skillet and, using potholders, invert the potato pancake onto it. Melt another tablespoon of butter in 1 tablespoon of the olive oil in the skillet. Slide the pancake back into it, uncooked side down, and cook until the bottom is nicely browned, about 10 minutes more. Slide the potato pancake onto a wire cooling rack set over a baking sheet and keep warm in the preheated oven while cooking the second pancake. Make the second pancake in the same way, using the rest of the butter and oil and shredded potatoes.

Transfer both cooked potato pancakes to a large cutting board and cut each into 12 wedges. Arrange all 24 wedges on a serving platter, overlapping to make 1 large circle. Place the 3 salmon roses in the center of the pancakes and garnish with dill sprigs. Drizzle dilled crème fraîche around the roses and scatter salmon pieces, scallions, and capers decoratively on top of the crème fraîche. Serve with additional dilled crème fraîche and salmon on the side, if desired.
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Recipe Summary

Difficulty Level: 
Pan Grilling
Salmon, Seafood
Potato pancakes with smoked salmon, dill and creme fraiche is a fantastic holiday entertaining dish. Watch this excellent video that would make your holidays fun filled and relaxing. This wholesome delicious dish would definitely be a favorite with your family and they would ask for more!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 877 Calories from Fat 348

% Daily Value*

Total Fat 39 g60.6%

Saturated Fat 10.7 g53.6%

Trans Fat 0 g

Cholesterol 68.3 mg22.8%

Sodium 728.1 mg30.3%

Total Carbohydrates 109 g36.2%

Dietary Fiber 7.4 g29.5%

Sugars 9.9 g

Protein 27 g53.4%

Vitamin A 24.8% Vitamin C 66.1%

Calcium 18.3% Iron 34.3%

*Based on a 2000 Calorie diet

Potato Pancakes With Smoked Salmon Dill And Creme Fraiche Recipe Video