Potato Pancakes with Salmon and Yogurt
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Source: https://recipheon.com/en/recipes/main-dishes/potato-pancakes-with-salmon-and-yogurt
About this recipe
Potato pancakes with salmon and yogurt are a more elegant take on classic potato pancakes. Crisp pancakes made with grated potatoes and onion pair well with salty smoked salmon, while yogurt adds freshness and mellows the dish. Thoroughly squeeze the potato mixture so the pancakes brown instead of steaming in excess moisture. Prepare the salmon and yogurt ahead so you can add them to the hot pancakes as soon as they leave the skillet. Serve immediately, before the potato pancakes lose their crispness.
Ingredients
Servings: 4
700 g potatoes
1 onion
2 tablespoons all-purpose flour
120 g smoked salmon
150 g yogurt
1 egg
3 tablespoons canola oil (about 35 g), for frying
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Peel the potatoes, grate them on the coarse side of a box grater, and squeeze out the excess liquid thoroughly. Finely chop the onion.
Mix the grated potatoes with the onion, egg, and flour, so the mixture is cohesive but still moist. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Heat some of the oil in a skillet. Fry the pancakes in batches for 2–3 minutes per side, adding the remaining oil before the next batches. The pancakes should be golden brown and easy to flip.
Prepare the salmon and yogurt topping ahead of time so they can go onto the pancakes immediately after frying.
Serve the hot pancakes with smoked salmon and yogurt, adding the toppings only after the pancakes are on the plates.
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