6 medium pancakes
6 medium pancakes
Last year, I made Latkes and, though I liked it, I thought it was a little bit too simple. I like it when food looks and tastes special. This week, Chef John from Food Wishes, brought me this idea which inspired me to give this recipe a second thought. I made a crispier version and paired it with salmon, sour cream and dill. This recipe turned out delicious and it can be served as an appetizer by itself or as a main course if served with salad. Perfect for impressing friends!
7 medium potatoes
Oil for frying
pinch of cayenne pepper
1/2 teaspoon pepper
1 teaspoon salt
3 tablespoon flour
80g smoked salmon
3 tablespoon sour cream
1 tablespoon fresh/dried dill
- Peel and grate the potatoes and half onion using a cheese grater. Soak them in a large bowl with water for 20 minutes.
- Meanwhile, mix the egg, cayenne, pepper, salt, flour, until you achieve an even mixture.
- Rinse the potatoes and squeeze out the water. You can use a sieve for this.
- To make sure the potatoes are as driest as possible, lay them down in kitchen towel and dry them even more (the drier, the crispier).
- Mix in the egg mixture.
- Heat some oil in a frying pan. You want the oil just less than 1 cm high.
- Use a serving spoon for measuring the size and shape of the pancakes and fry them over medium heat.
- Keep the ready pancakes warm in the oven while you fry the rest.
- Top them with salmon, scoop sour cream on top and sprinkle dill.
- You should soak the potatoes in order to remove the starch and make them crispy, otherwise you will get gluey pancakes.
- Potatoes oxidizes quickly so you will not be able to make this recipe in advance.
- Fry a small amount first and try the seasoning. You might want to add something else.
- You can serve it with a lettuce mixture, friseé and cucumber salad. Dress it with olive oil, lemon juice and sprinkle salt. It should be enough!