Perunapannukakut Savulohella (Potato Pancakes with Smoked Salmon)
Crispy on the outside and tender on the inside, these potato pancakes are a delightful base for rich smoked salmon, creamy dill sauce, and fresh herbs. A popular brunch or appetizer option, they showcase simple ingredients elevated by classic Nordic flavors.
🧂 Ingredients
- 2 large Russet potatoes(peeled and grated)
- 1 medium Shallot(finely grated)
- 1 tsp Salt(plus more for seasoning)
- 6 tbsp Vegetable oil(for frying)
- 150 g Cold smoked salmon(thinly sliced)
- 100 g Sour cream or Greek yogurt(for topping)
- 2 tbsp Fresh dill(chopped, for garnish)
- 1 tbsp Fresh chives(chopped, for garnish)
- 4 wedges Lemon wedges(for serving (optional))
👨🍳 Instructions
- 1
Place the grated potatoes and shallot in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This step is crucial for crispy pancakes.
💡 Tip: Don't skip squeezing out the liquid; it's key to achieving a crispy texture. - 2
In a bowl, combine the squeezed potatoes and shallot with 1 tsp of salt. Mix well.
- 3
Heat about 2-3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, drop about 1/4 cup portions of the potato mixture into the pan. Flatten them slightly with the back of a spoon to form pancakes.
💡 Tip: Ensure the oil is hot enough before adding the potato mixture to prevent sticking and ensure crispiness. - 4
Fry for 3-4 minutes per side, until golden brown and crispy. Remove the pancakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining potato mixture, adding more oil as needed.
- 5
While the pancakes are frying or cooling, prepare the toppings. In a small bowl, mix the sour cream or Greek yogurt with chopped dill and chives. Season with a pinch of salt if desired.
- 6
To serve, place a potato pancake on each plate. Top with a generous portion of smoked salmon, followed by a dollop of the dill and chive cream. Garnish with extra dill and chives, and serve immediately with lemon wedges on the side.
💡 Tip: Serve immediately for the best crispy texture.
💡 Pro Tips
- ✓For extra flavor, you can add a pinch of nutmeg or white pepper to the potato mixture.
- ✓If you don't have russet potatoes, Yukon Golds can also work, but russets tend to yield a crispier result.
- ✓Leftover potato pancakes can be reheated in a toaster oven or a dry skillet to regain crispiness.
🔄 Variations
- Add a tablespoon of finely chopped red onion to the potato mixture.
- Serve with a dollop of crème fraîche instead of sour cream.
- For a heartier meal, top with a poached or fried egg.