Potato Pancakes With Salmon

You do need floury potatoes for Potato Pancakes With Salmon, but it is well worth searching them out.  You also preferably need ring moulds, although it is possible without.


  • 1 pound cooked floury potatoes.
  • 5 large spoons of crème fraiche, thick sour cream or Quark
  • 3 large eggs, separated
  • Fresh chopped chives
  • 4 tablespoons butter
  • salt and pepper
  • 1 packet smoked salmon
  • more crème fraiche to serve
  • more chives as garnish


  1. Mash the potatoes, mixing in the crème fraiche, chives, seasoning and egg yolks.
  2. Whisk the egg whites until fairly stiff and then fold them into the potato mix. It is this which gives the pancakes their lightness.
  3. Heat a non-stick pan with 2 tablespoons of butter and place 4 ring moulds into it if using Spoon about 4 tablespoons of the potato mixture into each mould or just make 4 heaps as neatly as you can. Cook until set and browned on bases, and then turn over to cook other sides for a further minute.
  4. Keep these warm and cook more pancakes.
  5. Serve the pancakes topped with more crème fraiche, crumpled up salmon slices and a sprinkling of chopped chives.

Tips: You could use dill instead of chives. For an absolute luxury – garnish with a few grains of caviar.

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