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Potato Pancakes With Smoked Salmon

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“Created for RSC #9. THE SERVING SIZE HAS BEEN CORRECTED! It originally stated 8-10 servings and should be 2-4 and the reviewers were certainly right! The ingredients should yield you about 8 pancakes based on their small size. Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream. I would serve two of these as a first course per person, or serve 4 as a light lunch.”

Ingredients Nutrition


  1. Preheat oven to 250 degree F.
  2. In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
  3. Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
  4. While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
  5. Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
  6. Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
  7. Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
  8. Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
  9. Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
  10. Serve hot.

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