Mini Potato Pancakes with Salmon


Preparation info

  • Difficulty


  • Makes About



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Small baking potatoes, lb (625 g), peeled
  • Flour, ½ cup ( oz/75 g)
  • Yellow onion, ½ small, grated
  • Salt and freshly ground white pepper
  • Egg, 1, lightly beaten
  • Olive oil, 1 tablespoon
  • Unsalted butter, 1 tablespoon, melted
  • Crème fraîche or sour cream, 1 cup (8 oz/250 g)
  • Smoked salmon, 6 oz (185 g), cut into slivers
  • Fresh chives, 1 tablespoon finely snipped


  • Form the pancakes

    Bring a pan of lightly salted water to a boil. Add the potatoes and cook until almost tender, about 10 minutes. Drain and rinse under cold running water to stop the cooking. Drain well and pat dry with paper towels. Using the largest holes on a box grater-shredder, grate the potatoes into a large bowl. Add the flour, onion, ½ teaspoon salt, and ¼ teaspoon pepper and mix well with a fork. Stir in the egg. With lightly floured hands, form the mixture into walnut-sized balls, rolling them between your palms, then flatten the balls into patties.

  • Cook the pancakes

    In a small bowl, combine the oil and butter. Place a large frying pan over medium heat and brush generously with the oil-butter mixture. Working in batches, cook the pancakes until golden and crisp, 4–5 minutes per side. Transfer to a paper towel–lined plate. Top each pancake with a dollop of the crème fraîche and a few slivers of salmon. Arrange on a platter, sprinkle with the chives, and serve.