Potato Pancakes With Smoked Salmon

Wonderful Recipe. The key to the potato pancakes, of course, is to eliminate the water from the shredded potatoes so they will fry and keep crisp -it's worth the effort. Regulate the amount of sugar on the onions so they don't become cloyingly sweet and you have a true winner. The one variant to the recipe I did was to spritz the salmon with a few drops of fresh lemon juice on service.

I completely agree with Zurie's review. Potential for 5 stars (and if I could give 4.5 I certainly would), loved the fennel seeds in the potato cakes, the caramalised onion, the dill and sour cream mixture topped with the smoked salmon. However, I had no clue how many potatoes to use. I ended up using 550g because in another recipe the weight (which was about a pound I believe) was given in addition to the remark of 2 potatoes. I had to use 12 potatoes to get this amount - potatoes are quite small in Switzerland. Furthermore, my friend and I (two women) ate all the potato cakes for dinner together with a side salad. But nevertheless, this recipe is a keeper for sure. Thank you so much for creating it!

I was eager to make this as one of my last RSC make and review recipes; unfortunately, I only managed 5 pancakes based on the ingredients, and they were a lttle greasy and not very crispy! I love Rosti and Potato cakes in all guises - so feeling a little guilty that I may have made a mistake, I tried again! I managed to make 6 pancakes this time but with an extra potato and the flavours were a bit diluted due to adding an extra spud! We loved the whole concept of this recipe - it has all our favourite elements - potatos, sour cream(we subbed creme fraiche) and smoked salmon....wonderful! I WILL be making these again - normally I would have tweaked this recipe to make it work, but as it was an entry for RSC, I stuck with the ingredients AND the measurments as much as possible. They were EXTREMELY nice and I am VERY pleased that I tried them, thanks for posting such a wonderful recipe for RSC and please be assured that we DID enjoy them and I will be making them again! Good Luck - a very lovely recipe, just needs tweaking a bit!! :-)

Reviewed for RSC #9. Potentially, this is a 5 star, fine-dining starter! But not just yet ... The cook made magic with the flavours she chose for these little potato pancakes. The fennel seeds were a delicate counterpoint to the delicious sweetish onion, which I cooked to caramelising point. The crisp potato, sour cream with dill, onion and salmon came together in a most successful and gorgeous taste. So: why not 5 stars? Because the cook was a little too casual with the amounts of ingredients, and I had to tweak these to make sure there would be at least 8 little pancakes (she said "2 medium potatoes". I used 4 potatoes, and I also used more onion, but it almost didn't stretch to 8 pancakes: the recipe is for 8 - 10). The sour cream was on the runny side: cream cheese would have been a better choice. Also, I wasn't sure whether she was referring to hot or cold smoked salmon, but that's a minor point. (I only had the hot-smoked kind). I served these lukewarm (quite fashionable these days -- not wanting to heat the sour cream and salmon too much). The potato cakes did not stay crisp (maybe a plan can be made with that yet). With the little ingredient tweaks suggested, this should be a 5 star recipe. It's absolutely delicious, the flavours well thought out, and a keeper! A clever recipe.

This is so delicious. I almost knocked you down a star for two reasons. These should be served right out of the pan so they are crisp outside -they go a bit soft sitting in th oven and the number of servings says 8-10 where it should be number of pancakes - it is a bit misleading. However they were just too good to take away a star - I used Lox and sweet onions. I will make thse again next week as an appetizer served before a luncheon. I'll cut the size of the pancakes to 2" and serve 2 per person. You did a great job on this recipe. Good luck in the contest