Best Smoked Salmon Pancakes Recipes

SHREDDED POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200°F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.

RED PEPPER PANCAKES WITH SMOKED SALMON, CAVIAR AND CHIVE CREAM SAUCE

Steps:

• Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice.
• Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder.
• Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter.
• Form the smoked salmon into rosettes.
• Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more.
• Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives.

POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza).

SMOKED SALMON ON POTATO PANCAKES WITH DILL CREME FRAICHE

Steps:

• In the bowl of a food processor, add the flour, potatoes, eggs, and shallots. Pulse until everything is blended but the consistency of the batter is chunky. Season, to taste, with salt and pepper.
• In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to serving platters and allow them to cool to room temperature.
• To serve, top each pancake with a small slice of smoked salmon, then about a teaspoon of Dill Creme Fraiche, then top with 1/2 teaspoon of salmon roe in the center. Garnish with chopped fresh dill and serve.
• Dill Creme Fraiche:
• Stir all ingredients together in a bowl and refrigerate until ready to use.
• Yield: 1 cup

POTATO PANCAKES WITH SMOKED SALMON

Steps:

• Preheat oven to 250 degree F.
• In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
• Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
• While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
• Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
• Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
• Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
• Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
• Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
• Serve hot.

MUSTARD-DILL PANCAKES WITH SMOKED SALMON AND CAVIAR

Steps:

• Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.
• Top pancakes with salmon. Spoon sour cream over. Top with caviar.

SMOKED SALMON OMELET AND APPLE POTATO PANCAKES

Steps:

• Beat 3 eggs and milk together, season with salt and pepper. In a hot saute pan melt butter and swirl around entire pan. Add eggs to pan and swirl around pan so eggs come up sides of pan. After a few minutes, when bottom of eggs start to turn light brown, flip eggs with spatula and then place pieces of smoked salmon scattered on top. Add a dollop of sour cream and spread around. Sprinkle with chives. When bottom of omelet turns brown, transfer to plate and cut into wedges. Serve with potato pancakes. Yield: 1 omelet;
• Peel potatoes. Core and peel apples. In a medium bowl, grate potatoes, apples and onion. Mix together. Add flour, egg and salt and pepper. In a saute pan heat oil. Form mixture into hamburger sized patties and add to hot oil in pan. Flip when edges appear golden brown. Cook other side for about 2 minutes or until brown and drain on paper towels.;

POTATO-APPLE PANCAKES WITH SMOKED SALMON AND HORSERADISH

Steps:

• Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour.
• Pour enough vegetable oil into heavy large skillet to cover bottom. Heat oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.
• Mix crème fraîche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon. Sprinkle with chives and serve.

POTATO-PARSNIP PANCAKES WITH SMOKED SALMON

Steps:

• Mix crème fraîche, horseradish and 1 tablespoon parsley in small bowl. (Can be made 3 hours ahead. Cover and chill.)
• Preheat oven to 250°F. Coarsely grate potatoes and parsnips into medium bowl. Mix in onion, 2 tablespoons chives and remaining 1 tablespoon parsley. Season with salt and pepper. Mix in egg.
• Divide potato mixture into 4 equal portions. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 potato portion to skillet; flatten to 5-inch round. Cook until golden brown on bottom, about 5 minutes. Turn pancake over and cook until brown on bottom and cooked through, about 5 minutes. Transfer to ovenproof platter and place in oven to keep warm. Repeat with remaining 3 portions, adding 1 tablespoon oil to skillet for each pancake.
• Place 1 pancake on each of 4 plates. Arrange 3 salmon slices atop each. Top pancakes with dollop of crème fraîche mixture. Sprinkle with remaining 1 tablespoon chives and serve immediately.

SMOKED SALMON PANCAKES

Steps:

• Combine sifted flour with baking soda and baking powder. In a separate bowl, lightly beat egg and add milk. Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick.
• Spoon a tablespoon of mixture into a lightly greased, non-stick frying pan. Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely.
• Combine sour cream, mustard and horseradish. Stir in chives and season with pepper. Spoon onto cooled pancakes and top with slices of smoked salmon. Garnish with extra chives and serve.

SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES

Steps:

• THE DRESSING: Place the wholegrain mustard in a bowl, using a whisk, slowly add the olive oil, then add a squeeze of lemon and set aside.
• THE PANCAKE MIXTURE: Mix together the eggs, flour, milk and chopped chives until smooth and season with salt and freshly ground black pepper to taste. Heat a medium-sized non-stick pan over a high heat and using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 minute, then flip, cook for 30 seconds more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
• TO SERVE: Arrange handfuls of salad leaves in piles on the side of each of six plates. Fold the pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
• Kevin Dundon's Notes for preparing this dish in advance: Make the pancakes the day before, stack them with a layer of greaseproof paper between each one and refrigerate.
• My Notes: When I make this dish, I am not going to try to track down smoked wild Irish salmon, delicious though it may be. I shall be making it with the best local smoked salmon available.

CREAMY SMOKED-SALMON SCRAMBLED EGGS OVER ASIAGO POTATO PANCAKES

Steps:

• PREPARE POTATO PANCAKES:.
• Peel and coarsely grate the potatoes.
• Whisk together eggs, shallots, Asiago cheese, sliced green onions, flour, salt, pepper &, baking soda together.
• Stir in potatoes, mixing thoroughly but GENTLY.
• Heat 2 tablespoons olive oil in a nonstick skillet over medium heat.
• Spoon potato mixture into skillet.
• Forming pancakes about 3 inches in diameter.
• Cook 3-4 minutes, turning once, until golden brown.
• Repeat with remaining potato mixture, adding oil as necessary; keep warm.
• PREPARE SMOKED-SALMON SCRAMBLED EGGS:.
• Prepare pancakes, cover, and keep warm.
• Whisk together eggs, cream, and 3 tablespoons chives.
• Heat oil in a nonstick skillet over medium heat.
• Cook eggs, stirring with a spatula, until they hold together but are still SOFT!
• Add cream cheese so that it melts into the eggs, to make them creamier.
• Add smoked salmon, and continue cooking 1 minute, until the eggs are cooked but still moist, DON'T OVERCOOK!
• Arrange 3 pancakes each on 4 individual serving plates.
• Spoon the eggs on top.
• Combine shallots and creme fraiche, and dollop on eggs.
• Sprinkle with remaining chives and pepper.
• ENJOY!

BUCKWHEAT PANCAKES WITH SMOKED SALMON

Steps:

• Make pancakes:
• Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.
• Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm, covered. Brush skillet with butter between batches.
• Make topping:
• Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
• *Available at natural foods stores.

TURNIP PANCAKES TOPPED WITH COD AND SMOKED SALMON

Steps:

• Place the turnips and ginger in a large saucepan and cover with cold water. Add the sesame oil and bring to a boil over medium-high heat. Reduce the heat and simmer until the turnips are tender, about 20 minutes. Drain. Return the turnips to the pan and set over low heat until dry, 7 to 8 minutes, stirring often to prevent sticking.
• Remove the turnips from the heat. Add the butter and mash with a hand masher until the turnips are slightly lumpy. Stir in the salt, pepper to taste and the flour. Set aside to cool.
• Shape the turnip mixture into 8 3-inch-wide patties. Dust with cornmeal. Cover with a towel and refrigerate for 1 hour. Let stand at room temperature for 30 minutes. Meanwhile, steam the cod fillet until done, about 10 minutes. Cut into 1-inch pieces.
• Spray a large nonstick skillet with olive oil. Heat over medium heat until hot. Add as many of the pancakes as will fit without overcrowding. Cook until browned on both sides, about 3 minutes per side. Transfer to a heated serving platter and keep warm until all of the pancakes are cooked. Top each cake with a piece of cod. Coil the strips of smoked salmon and set 1 atop each piece of cod. Sprinkle minced scallions over all. Serve immediately.

POTATO AND SMOKED SALMON PANCAKES WITH CREAMY DILL SAUCE

Steps:

• In large bowl, beat egg, 1/2 cup milk and 2 tablespoons of the yogurt. Stir in flour to make a thin batter.
• Shred potatoes and onion into batter. Stir in salmon.
• In 10- to 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Using 1/4-cup measuring cup, scoop batter into skillet to make each pancake. Gently press down on top of each pancake with pancake turner to flatten. Cook 2 minutes on each side or until pancakes are golden brown and crispy. Add remaining tablespoon oil as needed.
• To make sauce, stir together remaining yogurt, 1 tablespoon milk and the dill. Season to taste with black pepper. Serve sauce with pancakes.

SMOKED SALMON-SCRAMBLED EGGS OVER ASIAGO POTATO PANCAKES

Steps:

• EGGS: whisk together eggs, cream & 3 tbl chives - heat oil in skillet over med heat - cook eggs, stirring, until the hold together but are still soft - add smoked salmon & cook 1 min until eggs are cooked but still moist - remover pan fr heat PANCAKES: peel & grate pots - whisk together eggs & next 7 ingred - stir in pots, mix gently - heat 2 tbl oliv oil over med heat - spoon pot mix into skillet forming pancakes about 3 " in diameter - cook 3-4 mins, turn once, until golden brown spoon eggs on pancakes - combine shallots & sr cr & dollop on eggs - sprinkle c chives & pepper

PRAWN, SMOKED SALMON AND SPINACH PANCAKES

Steps:

• Make the batter by sifting the flour and salt into a bowl. Make a well in the middle and pour in the beaten egg, then whisk in the milk a little at a time until the consistency of pouring cream. Set aside for at least 20 minutes.
• Melt the butter in a pan then whisk in the flour to make a roux. Heat, whisking, for a couple of minutes then add the cream little by little to avoid lumps. Heat until it thickens. You may need to add a little more milk or cream at this stage, to make the consistency of a luxurious sauce.
• Mix in the fish sauce and Parmesan then remove from the heat.
• Make the pancakes by heating a teaspoon of oil in a frying pan and pouring in a quarter of the batter mix, tilting the pan to make an even, thin covering. Once it has set and browned on the bottom, flip over and brown the other side. Turn out onto a warmed plate and repeat to make the others.
• Put the filling back over a gently heat and add the prawns, stirring until cooked through. Remove from the heat and stir in the smoked salmon.
• Assemble the pancakes by adding a quarter of the filling to each pancake and folding. Arrange on a tray and sprinkle with a little more Parmesan.
• Place under a pre-heated grill for a couple of minutes, until the Parmesan has melted.

POTATO PANCAKES WITH SMOKED SALMON, CAVIAR AND DILL CREAM

Steps:

• 1. In a small bowl, stir the crème fraîche with the dill and lemon juice. Season with salt and black pepper and sprinkle with the chives. Refrigerate until ready to serve. 2. In a food processor or on a box grater, coarsely shred the potatoes and the onion. Transfer to a large, clean kitchen towel and squeeze dry. 3. In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper. 4. In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes. 5. Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon and caviar.

HASH BROWN PANCAKES WITH SMOKED SALMON & DILL CREAM

Steps:

• Beat heavy whipping cream and 1 teaspoon dill on high until stiff peaks form. Cover and refrigerate., Preheat griddle over medium heat. Stir together potatoes, eggs, chives and salt until well combined. Grease griddle. Drop potato mixture by heaping 1/2 cupfuls onto griddle; flatten to 1/2 inch thick. Cook until bottoms are golden brown, about 10 minutes. Turn; cook until second sides are golden brown. Keep warm., To serve, place salmon slices on pancakes. Top with whipped cream; sprinkle with remaining dill.,

POTATO PANCAKES W SMOKED SALMON & ONIONS

Steps:

• Sprinkle onions with salt and et sit for 30 minutes. Pat dry - onions will have softened. Beat together potatoes, parsley and melted butter. Slowly beat in flour until mixture resembles dough. Roll out on a floured board to 1/2" think and cut into 2" circles. Prick with a fork. Heat a non-stick skillet to med-high heat. Add oil and fry pancakes til golden - about 2 minutes per side. Keep warm. Combine softened butter, chives and parsley. Spread pancakes with butter, top with smoked salmon and a tangle of onions.