You either like it or you don’t.
You either love it or hate it. I’m talking about smoked salmon and I’m thinking if you reading this post then you are a fan of the smokey flavored fish.
Smoked salmon in those little 5 oz. packages next to where the fresh fish are sold is one of the easiest, quickest things you can pick up for an appetizer.
There have been quite a few salmon recipes here for you to try. Remember the smoked salmon on a potato chip? Well this is a little more refined than that recipe. Or, how about the smoked salmon stack appetizer; now that one is pretty easy too. And this smoked salmon with boursin cheese recipe is as quick as cutting a cucumber, rolling up the salmon and putting it on top of some cheese.
We had this Potato Pancake with Smoked Salmon appetizer the night we went to Greenwood restaurant while visiting Chicago a while back. Another one of those first bites, “”I can make this” for sure thoughts going through my head so couldn’t wait for a chance to try this out on friends. And, after contacting the restaurant Chef Mark Newman was so nice to share his recipe for the potato pancake and i thought i knew how to make the rest of the appetizer .
The rest of the appetizer consists of some smoked salmon, chopped boiled eggs, capers, Creme Fraiche and a few other ingredients. . If you haven’t made homemade creme fraiche, start now. Why pay $5 for a carton when all you need is one cup of whipping cream and 1 tablespoon of buttermilk and ya let it sit out on the counter for 24 hours until you have a thick creamy mixture that you can make a lot or different sauces from.
BLAST FROM THE PAST: If you love beef try my Beef Filet with Blue Cheese Sauce.
You can make a lot of different appetizers using smoked salmon and I always have some in my refrigerator.
Mix all the potato pancake ingredients together and form in small patties.
Put about 1″ oil in skillet and lightly brown the pancakes. I made early in the day and reheated in the oven.
Drain on paper towels.
Top heated pancakes with a little creme fraiche (or you could use sour cream).
Chop boiled eggs into small pieces and then these get mixed with the smoked salmon pieces, a little olive oil and some lemon juice.
Potato Cakes & Smoked Salmon
- 1/2 Lbs. Grated potatoes
- 3/4 tsp. Onion powder
- 3/4 tsp. Garlic powder
- 1 tsp. Salt
- 1/2 tsp. baking Powder
- 1 Tbsp. oil
- 2 Eggs
- 6 Tbsp. Potato Starch (I used Potato flour)
- 1 pkg. smoked salmon cut into small pieces
- 2-3 Tbsp. capers
- juice of 1/2 lemon
- 1-2 Tbsp. Olive oil
- 2-3 chopped boiled eggs
- 1/2 c. creme fraiche* homemade or purchased
Grate the potatoes then rough chop the potatoes. Mix the onion powder, garlic powder, salt, baking powder, potato starch, oil and potato in a bowl. Add the eggs and mix to make batter. Form into small 1 1/2" patties and fry in about 1/2” of oil until lightly brown. Remove from oil, drain on paper towels. Refrigerate until right before serving.
Meanwhile cut up the smoked ssalmon into small strips. Mix the salmon with the boiled eggs, lemon juice and a little olive oil ( just enough to moisten.)
About 30 minutes to an hour before serving remove the potato disc from refrigerator. Heat potato pancakes in 250° oven for about 20 minutes until warm.
Serving - top browned potato pancakes with a little of your homemade creme fraiche, top with salmon mixture and add a few capers to garnish.
If you do not have potato flour or potato starch use a little all-purpose flour. Start with 2-3 tablespoons. The potato starch was used in this recipe by the restaurant to make this appetizer gluten-free.
I had some leftover mashed potatoes from Thanksgiving so I am adding a little flour, part of an egg and forming into patties. I also dipped them in some fine bread crumbs before frying them.