Potato Pancakes with Smoked Salmon & Dill Crème Fraiche


by Chef Chuck Wiley


Posted on October 23, 2012 at 9:43 AM

Yield: 8 servings

1/2 each Red onion, thinly sliced
3 Tbsp  White wine vinegar
1 recipe  Potato Pancakes (eight 4” cakes) recipe follows
1 recipe Dill Crème Fraiche (recipe follows)
1 lb  Smoked salmon, thinly sliced (2oz on each cake)
2 Tbsp Chives, sliced

1. Combine the red onion and vinegar in a small mixing bowl. Allow to macerate for about 30 minutes or so until the onions take on a bright red color.

2. Spread a tablespoon of the dill crème fraiche over each pancake.  Arrange the smoked salmon on top of the cream.

3. Top the salmon with some of the pickled red onion and sprinkle with chives.


Potato Pancakes

¼ cup  All-purpose flour
½ tsp.  Baking Powder
1 each  Large egg
¼ cup  Plain yogurt
½ each  Lemon, juice of
To taste Kosher salt and freshly ground black pepper
2 each  Medium russet potatoes, (about 1 lb.)
¼ each  Yellow onion
1-2 Tbsp.  Vegetable oil

1. In a medium-size mixing bowl, whisk together the flour, baking powder, egg, yogurt, lemon, salt and pepper; set aside.
2. Peel the potatoes and onion and grate by hand or in a food processor, add to the flour / yogurt mixture and mix well. Allow this mixture to “rest” at least 15-20 minutes. Strain through a colander
3. Pre-heat a large electric griddle to 350 degrees; spread out the oil over the surface of the grill. Scoop out about 1/4 cup of the potato mixture and form into a flat pancake about 4” wide.  Repeat, making 8 pancakes. Cook until golden brown, 6-8 minutes per side.   

Dill Crème Fraiche

½ cup  Crème fraiche (substitute sour cream)
2 tsp Vodka
2 tsp Dill, sliced
To taste Kosher salt and freshly ground black pepper

1. Whisk together all ingredients in a glass or stainless steel bowl. Refrigerate until ready to use.