Smoked Salmon With Potato Pancakes

Fall 2012

Executive chef Dino Cruz of Canterwood Golf & Country Club in Gig Harbor, Wash., makes these irresistible smoked-salmon capped potato pancakes for brunch. Packed with bacon, caramelized onions, and creamy potatoes, this is no lightweight. “Creamy Yukon potato, onion, and bacon cakes make an amazing backdrop for smoked salmon.” 

12 ounces Alderwood smoked bacon
1 cup yellow onions, thinly sliced
1/2 cup white flour
1-1/2 pounds Yukon gold potatoes, peeled, cooked, and mashed
1/4 cup sour cream
1 egg, beaten
1 teaspoon kosher salt
1/4 teaspoon white pepper
5 tablespoons vegetable oil
8 ounces smoked salmon, thinly sliced
1/2 cup chives, minced

6 lemon twists

In a large pan, cook bacon according to package directions. Remove and drain bacon, then dice. In the same pan with bacon drippings, saute the onions on medium-low until caramelized, about 10 minutes. Set aside.

In a large mixing bowl, thoroughly combine flour, bacon, onions, potatoes, sour cream, egg, salt, and pepper. 

In a large heavy nonstick pan or on a griddle top, heat oil over medium-high heat. Add potato cake batter by the 1/4 cup, flatten slightly, and cook for 5-7 minutes per side until there is a deep-brown crust. Drain cakes on a paper towel.

To serve, top each potato cake with sliced salmon, chives, and a lemon twist. 

Yield: 6 servings

CHEF’S TIP: “Use wild Pacific Northwest salmon because farm-raised contains dye. Look for wild Alaskan King, Coho, or Copper River salmon.” 


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