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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
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 over medium heat. Add small portions of the mixture and flatten with a spoon into thin pancakes, leaving gaps. Fry for 2–3 minutes on each side; turn once the underside has browned and set. Check the first pancake: the potato shreds inside should be tender, with no raw crunch, and the mixture should be set. If the outside darkens before the potatoes soften, lower the heat and continue cooking. Add the remaining oil before subsequent batches.
Before you finish frying, cut the smoked salmon into small strips and divide into four portions. Stir the yogurt with a spoon until smooth and have it ready alongside, so the finished pancakes do not have to wait while you prepare the toppings.
Divide the hot pancakes between four plates. Add one quarter of the yogurt and salmon to each just before eating to preserve the crisp edges.
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