Smoked Salmon and Salmon Roe on Crispy Potato Pancakes with Horseradish Cream and Pickled Onions Recipe

Name: Smoked Salmon and Salmon Roe on Crispy Potato Pancakes with Horseradish Cream and Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large baking potatoes; 1/4 cup unsalted butter; 1/4 cup vegetable oil; 1 cup creme fraiche; 2 tablespoons fresh lemon juice; 2 tablespoons grated fresh or drained bottled horseradish; Kosher salt; Freshly ground black pepper; 4 ounces smoked salmon, julienned; 2 tablespoons caviar or salmon roe; 1 cup pickled red onions; 4 medium red onions, sliced 1/4-inch thick; 3 cups cider vinegar; 4 garlic cloves, peeled and halved; 1/3 cup sugar; 2 tablespoons pickling spice; 1 tablespoon kosher salt

Servings: persons

2 large baking potatoes
1/4 cup unsalted butter
1/4 cup vegetable oil
1 cup creme fraiche
2 tablespoons fresh lemon juice
2 tablespoons grated fresh or drained bottled horseradish
Kosher salt
Freshly ground black pepper
4 ounces smoked salmon, julienned
2 tablespoons caviar or salmon roe
1 cup pickled red onions
4 medium red onions, sliced 1/4-inch thick
3 cups cider vinegar
4 garlic cloves, peeled and halved
1/3 cup sugar
2 tablespoons pickling spice
1 tablespoon kosher salt

1
Peel and coarsely grate the potatoes.
2
Working in batches, heat 2 teaspoons of the butter with 2 teaspoons of the vegetable oil in a large nonstick skillet over medium-high heat until very hot.
3
Sprinkle 2 tablespoons of the potatoes into the pan, pressing into a 3-inch diameter with a spatula to create lacy, flat rounds of potato.
4
Don't be concerned if you can see the bottom of the pan through gaps in the potatoes.
5
Cook until well browned on each side, pressing down firmly.
6
Season with salt while hot.
7
(The cakes can be made several hours in advance and crisped in a hot oven before serving.)
8
Combine the creme fraiche, lemon juice, and horseradish in a small bowl and season with salt and pepper, to taste.
9
Arrange 3 pancakes per serving on small plates.
10
Top the pancakes with equal amounts of smoked salmon, a spoonful of horseradish cream, and a spoonful of caviar.
11
Top with a few pickled onions and serve.
12
To make the Pickled red onions: Combine the onions, vinegar, garlic, sugar, pickling spice, and salt in a small saucepan.
13
Bring to a boil over high heat.
14
Reduce the heat to medium and simmer for 2 minutes.
15
Remove from heat and cool to room temperature before serving.
16
Chop fine.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 large baking potatoes, 1/4 cup unsalted butter, 1/4 cup vegetable oil, 1 cup creme fraiche, and more.

Yes, Smoked Salmon and Salmon Roe on Crispy Potato Pancakes with Horseradish Cream and Pickled Onions falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Smoked Salmon and Salmon Roe on Crispy Potato Pancakes with Horseradish Cream and Pickled Onions

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