Alexia® Potato Pancakes with Smoked Salmon
Crispy, golden, and effortlessly delicious, these Potato Pancakes with Smoked Salmon start with Alexia® Potato Puffs for a shortcut that delivers perfect texture every time. Pan-fried to crunchy perfection, they’re topped with silky smoked salmon, tangy lemon sour cream, briny capers, fresh chives, juicy tomatoes, and crisp red onions.
Servings: 4 servings
Calories: 330kcal
Equipment
- 1 biscuit cutter 2 inches wide
Ingredients
- 19 oz Alexia® Potato Puff
- ⅓ cup sour cream
- zest & juice of half a lemon
- 1 pinch kosher salt Diamond Crystal brand
- 4 oz grape tomatoes quartered
- 4 oz smoked salmon
- 1 teaspoon capers
- 2 tablespoon fresh dill
- 2 tablespoon red onion finely diced
- 1 tablespoon chives finely diced
- 1 pinch black pepper coarse ground
Instructions
- Cook Alexia® Potato Puffs according to package directions. Place potatoes in a bowl and mash with a fork. Form potato mixture into 8 patties, using a biscuit cutter for uniform shape
- Heat a large skillet over medium-high heat until pan is very hot. Add a few drizzles of olive oil then allow oil to become hot, about 10 seconds. Add potato pancakes to pan, spaced out, not too crowded, then allow to cook undisturbed for 2-3 minutes until bottom is a nice golden brown. Flip potato pancakes over and allow other side to cook until golden brown
- While potato pancakes are cooking, whisk sour cream, lemon juice, lemon zest and a pinch of salt in a small bowl
- Remove potato pancakes from skillet and place on a paper towel lined plate to drain excess oil
- After allowing to cool 2 minutes, smear sour cream on top of potatoes then top with grape tomatoes, smoked salmon, capers, dill, onion, chive and sprinkle with black pepper. Serve immediately
Notes
Smash potato puffs well before pressing them into the biscuit cutter.
Press down firmly in the biscuit cutter, making the potato pancakes anywhere from ⅓ inch - ½ inch thick.
Allow pan to get very hot before adding oil and make sure to allow about 10 seconds for oil to get hot after adding it. If your pan is not hot, the potato mixture will stick.
Do not try moving the potato pancake too early before it browns. This will also cause it to stick to the pan.
Allow potato pancakes to cool for a couple minutes after coming out of the pan so the sour cream does not melt on them.
Nutrition
Calories: 330kcal | Carbohydrates: 38g | Protein: 9g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 18mg | Sodium: 861mg | Potassium: 501mg | Fiber: 4g | Sugar: 2g | Vitamin A: 436IU | Vitamin C: 14mg | Calcium: 46mg | Iron: 1mg
