The ultimate appetizer! These crispy potato pancakes are a crunchy base for silky smoked salmon, a dollop of rich crème fraîche, and a drizzle of spicy wasabi horseradish sauce. The savory, smoky notes of the salmon blend seamlessly with the creamy and tangy accompaniments.
Servings
8
Prep Time
15 Min
Cook Time
10 Min
Ingredients
1 1/2 lbs Russet potatoes, peeled
1 large onion, peeled
2 eggs
2 tbsp flour
2 tbsp Noshejan Montreal Magique
Frying oil
Creme Fraiche or sour cream
4 oz smoked salmon
Wasabi horseradish sauce
Instructions
Grate the potatoes and place into a mixing bowl filled with cool water.
Grate the onion and place onto a clean kitchen towel. Squeeze out as much liquid as you can. Set aside.
Drain the potatoes and rinse well in a mesh strainer. Place into a clean kitchen towel and squeeze out as much liquid as possible. Combine with the onions.
Add the eggs, flour, and Noshejan Montreal Magique to the potatoes and onions. Mix well and combine thoroughly.
Add enough oil to a large, heavy-bottomed pan to bring it to 1/2" high. Heat over medium-high heat.
Scoop about 2 tbsps of potato mixture into the oil and slightly flatten, shaping into a round. Do this to fill up the pan, but don’t overcrowd.
Cook until crispy and golden brown, about 3-5 minutes per side.
Drain on a paper towel, then plate.
Top with a small dollop of creme fraiche, some smoked salmon, and wasabi horseradish sauce.
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