Potato Pancakes with smoked salmon and crème fraiche


Potato Pancakes with smoked salmon and crème fraiche

Prep Time ~ 45 mins Cooking Time ~10 mins
Approx Cost ~£8 Difficulty ~ Easy
Freeze ~No Serves ~ 4

Tips ~ These potato cakes make a great change from blinis for a light starter.


700g/ 1 ½ lb baking potatoes

Juice 1 lemon

1 small onion, grated

2 tablespoons plain flour

1 teaspoon baking powder

1 egg, lightly beaten

Salt and pepper

Olive oil for shallow frying

Smoked salmon to garnish

1 x 500ml tub crème fraiche


  • Peel the potatoes and grate finely - using the finest shredder on a food processor is the quickest and best way. Cover the potato shreds with cold water; add the lemon juice and leave to soak for 30 minutes.
  • Peel and grate the onion finely. In a mixing bowl, combine the grated onion, flour, baking powder, egg and seasoning. Mix to a soft batter.
  • Drain the potato shreds and squeeze dry by pressing them in your hands. Add to the batter and mix well.
  • Heat 2-3 tablespoons olive oil in a large frying pan. Drop in tablespoons of the potato mixture (not more than 2 or 3 at a time) and flatten them slightly. Fry for 2 -3 minutes until golden on the underside, then flip them over to brown the second side. Transfer to a baking tray.
  • Continue with the remaining batter until it is all used up - you should get about 20 potato pancakes. These can be prepared ahead, and then reheated on the baking tray in a hot oven190C, 375F, gas mark 5 for 4-5 minutes.
  • Serve the hot potato pancakes with spoonfuls of crème fraiche and smoked salmon.