Crispy Potato Pancake and Smoked Salmon Canapés Recipe

Potatoes make a sophisticated appetizer when transformed into these deliciously crisp pancakes. Top them with sour cream and succulent strips of smoked salmon for a taste sensation.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 1 lb. (450 g) floury potatoes such as Idaho
  • 1 medium onion
  • 1 large egg
  • 2 tbsp. wholewheat flour

[/ingredients-left]
[ingredients-right]

  • Sunflower oil for frying
  • 7 oz. (200 g) smoked salmon
  • 2/3 cup (6 1/2 oz./180 g) thick sour cream
  • Sprigs of fresh dill

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 270°F (140°C/Gas Mark 1). Peel and grate the potatoes and finely chop the onion; put them both in a sieve. Press with a spoon to squeeze out as much starchy liquid as possible.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Transfer the mixture to a bowl, add the egg, flour, salt, and pepper to taste, and mix well.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Pour the oil into a frying pan to a depth of about 3/8 in. (2 cm) and heat until it shows a haze.[/step-item]

[step-item number=”4″ image_url=”” title=”” ] Put a tablespoon of the potato mixture into the oil, flattening it to a small pancake about 2 in. (5 cm) in diameter. Keep adding more tablespoons of the mixture to the pan, cooking four to six at a time. Fry for about 1 minute or until they are golden on the bottom, then turn them over and cook the other side until crisp and golden but still soft in the center.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]Remove the pancakes from the pan, drain them on paper towels, and keep them warm in the oven while you cook the remainder.[/step-item]

[step-item number=”6″ image_url=”” title=”” ] Cut the salmon into small strips. Rinse and dry the dill or parsley. Serve each pancake topped with a spoonful of sour cream and a few strips of salmon, and garnished with some dill or parsley.[/step-item][/step-list-wrapper]

Originally Published in Reader's Digest

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