Potato Pancakes With Salmon
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my potato pancakes with salmon recipe in this post.
For me, this fish dish is an evergreen 🙂
Preparation takes less than 30 minutes.
This is quick cooking for your lunch or dinner.
It gets even better: smoked salmon with fritters is a nice appetizer when guests come.
By the way, we make a fine mustard-honey-dill sauce ourselves.
Discover a lot of information, cooking tips and tricks that make your kitchen life easier.
Have fun reading and tasting, plus success in the kitchen!
Table of Contents
1. Recipe Potato Pancakes With Salmon
Below are the step-by-step instructions and the video.
Feel free to use the comment function at the end of the page with nice comments and kitchen gossip.
Potato pancakes with salmon
Prepared, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing smoked salmon with pancakes and honey mustard sauce.
honey mustard sauce
|2||TBSP.||Dijon mustard (or medium hot mustard)|
|6||Pinches||black ground pepper|
|5||Piece||potato (I mainly used waxy ones)|
|4||TBSP.||flour (I used gluten free flour)|
|2||Stem||Parsley (I like to use lovage or dill)|
Prepare the ingredients in the kitchen.
Wash and dry potatoes.
Prepare the ingredients for the honey mustard sauce.
Mustard in a larger bowl, salt, pepper, honey, dill and half a lemon.
First add the honey to the mustard and mix with a spoon.
Season the honey mustard with salt, pepper and dill.
Add the pitted lemon juice to the mustard honey.
You can squeeze the lemon over a sieve or use the juicer.
Taste and finish the sauce.
Decorate the finished honey mustard sauce with dill and prepare to serve.
Take the salmon out of the fridge to temper and place on a platter.
Peel the potatoes quickly.
Coarsely grate the potatoes.
Season the grated potatoes with salt, pepper and nutmeg and add flour.
Portion the buffer mass.
Use an ice cream scoop or small ladle for this.
This way your potato pancakes will be the same size.
Shape the portioned buffer mass with your hands.
This way you can easily pick up the pancakes with a spatula and put them straight into the pan.
Preheat the pan, I used my large copper pan .
Pour the rapeseed oil into the hot pan.
Insert the formed buffers and fry.
Reduce the heat.
Turn the potato pancakes after 3 minutes and fry until done on all sides.
Remove the pancakes from the pan and try a pancake.
You can optionally season the buffers again with salt after removing them from the pan.
You can serve right away or keep the pancakes warm in the oven at 150°C.
Arrange the salmon slices on plates.
Add dill, parsley or lovage.
Add thinly sliced or grated onion rings.
Scoop the sauce onto the plate.
Decorate the honey mustard sauce with red berries.
Halve the fritters and place on the plate.
2. Calories And Nutritional Values
You can find the nutritional values and calories in the table below.
3. Potato Variety For Potato Pancakes With Salmon
This is a common question:
What kind of potatoes should I use for the homemade fritters?
The first secret:
To be honest, the K-buffer works well with any type of potato.
The second secret of good cooking 🙂
The best potato variety for potato pancakes is the “predominantly waxy” variety, color coded red.
Here some pictures.
4. Variants For Potato Pancakes With Salmon
Instead of the simple honey-mustard sauce, you can prepare other variants:
Potato pancakes with salmon and sour cream
–> Season the sour cream with lemon juice, salt, pepper and cayenne pepper.
Potato pancakes with salmon and horseradish
–> Serve with freshly torn horseradish or horseradish from a jar.
Potato pancakes with salmon and cream cheese
–> Season the cream cheese with lemon juice, salt, pepper and cayenne pepper. Optionally add finely chopped herbs!
Potato pancakes with salmon and crème fraîche
–> Season the crème fraîche with lemon juice, salt, pepper and cayenne pepper.
Potato pancakes with salmon and sour cream
–> Taste pure or season with lemon juice, salt, pepper and cayenne pepper.
The puffer is simply a wonderful side dish and goes well with all of the dairy products mentioned.
The spicy and homemade remoulade sauce or the Frankfurt green sauce and chives sauce are additional options.
5. Prepare Potato Pancakes With Salmon
Something happened to us recently:
We had invited friends and slept through the appointment.
Thank God we were home.
Mrs. Sixt had just worked up a sweat in the over-cultivated garden and cared for the roses.
I was looking at photos in front of my screen.
Suddenly Ella and Bernd were standing in front of the door with a bouquet of flowers and a bottle of champagne.
Since nothing was really prepared, I conjured up a three-course menu on the side.
I still had the Rollo Rosso salad in the fridge, as well as sliced smoked salmon and raw potatoes.
I had the appetizer on the table in 20 minutes. That was really easy.
We had a lot of fun and Ella stopped by to prepare the fritters.
As a main course, I quickly conjured up spaghetti with shrimp.
We always have shrimp in the freezer and spaghetti and garlic are stock ingredients in my kitchen cupboard.
I made pancakes for dessert.
I’ll tell you what, you do with apricot jam…
All happy 🙂
There is a simple trick for the buffers.
You can easily prepare the buffers with a thickness of 0.8 mm 20 minutes before your guests arrive.
Remove the crispy pancakes from the pan onto an ovenproof plate.
A baking sheet lined with parchment paper also works.
When the guests are there, simply put them in the oven at 150°C for 10 minutes.
That’s what I call cooking without stress, then the champagne tastes better with the guests!
Also check out the gravlax recipe , where I made thin rösti.
6. Classic Potato Pancakes With Salmon
The simple fish dish was one of the first dishes that I learned to prepare independently in my apprenticeship.
In the first year of the apprenticeship, you usually spend a long time at the Gardemanger post.
In a large kitchen brigade, the garmananger is the chef of the cold kitchen.
In addition to star kitchen starters, we also prepared snacks and salads for our guests there.
First thing in the morning I had lettuce leaves cleaned, washed and spun on the screen.
This was followed by the preparation of the tavern saladette.
Cut tomatoes, prepare house dressing for sausage salad and Bavarian sausage salad .
Cut cucumbers and prepare everything for the service.
Most of the time there was still time to cook quail eggs and arrange the diced tomatoes .
A popular dish was home-cured salmon with hash browns and chive sauce .
The fritters were frozen and when such a dish was ordered, I would dash to the fryer to send the fritters to bathe.
Depending on the stress level in the kitchen, this was an obstacle course and you had to get on well with the vegetable chef on the other side of the kitchen.
Crispy deep fried and halved, the fritter was then served with the marinated salmon.
We always put the slices on large plates, added a nice bouquet of salad and washed down with the chive sauce.
On a good day, this dish would be ordered 15 times and if the prep work was done well, it wasn’t stressful.
You can now derive some things for me from the story.
Tomato concassée and leafy salads are a nice addition to this dish.
Boiled quail eggs are a great option for making an impression.
It’s fantastic, a while ago eggs were reserved for delicatessen shops, but today they are available in almost every supermarket.
Perhaps your schedule allows you to try some of these things. It’s sure to be a party!
7. FAQ Potato Pancakes With Salmon
I have summarized the most frequently asked questions about potato pancakes with salmon below.
Here’s your reminder: You can send me your cooking question at the bottom of this page using the comment function.
What salmon can you recommend for this dish?
You can buy smoked salmon or graved salmon in stores. A special salmon delicacy, only available online, is the Pur Arctic Graved Salmon.
What kind of potato should I use for potato pancakes?
You can use any variety, optimal is the variety with the color code red – mainly firm cooking.
How much fat should I use for frying buffers.
The potato pancakes may just float in the fat.
What fat do I use to fry potato pancakes?
I recommend refined commercial canola oil.
How long can I keep potato pancakes warm?
You can keep the crispy fried pancakes warm in the oven for up to 15 minutes at 150°C level hot air.
8. More Fish Recipes
Here in the food blog you will find more fish recipes for your delicious meal 🙂
Comments, Cooking Questions and Answers
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