Potato Pancakes with Salmon Tartare and Dill Creme Fraiche

Total Time:
40 min
20 min
20 min

10 servings

  • 1 1/2 pounds unpeeled Yukon gold potatoes, rinsed and roughly chopped
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/2 cup chopped shallots
  • Kosher salt and freshly ground black pepper
  • Canola oil
  • 1 pound sushi grade salmon, boneless and skinless
  • 1 tablespoon capers in brine, drained
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • Fresh lemon juice
  • 1 cup baby spinach
  • 1 cup frisee leaves
  • 1 tablespoon chopped chives
  • 3 tablespoons chopped fresh dill
  • Dill Creme Fraiche, recipe follows
  • 4 ounces fresh salmon roe
  • 1 cup creme fraiche
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper
  • In the bowl of a food processor, add the potatoes, flour, eggs, and shallots. Pulse until everything is just blended and the consistency of the batter is chunky. Season, to taste, with salt and pepper.

  • In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to a plate and allow them to cool to room temperature.

  • Cut the salmon into small dice and put them into a bowl. Add the capers, 1 tablespoon of olive oil, a few drops of lemon juice, and season with salt and pepper, to taste. Mix well, taste, and adjust the seasoning. Cover and refrigerate until ready to serve.

  • Put the baby spinach and the frisee into a small bowl. Add the chives and 1 tablespoon of the dill and season with salt and pepper, to taste. Add a teaspoon of lemon juice and a drizzle of olive oil and toss to coat well.

  • To serve, put ring mold on a serving plate and add a pancake. Top it with some of the salad and fill it with 2 tablespoons of the tartare, pressing it in gently. Lift off the ring mold. Put a teaspoon of Dill Creme Fraiche onto the plate and run the back of the spoon through it to spread it in a line across the plate. Top the Dill Creme Fraiche with 1/2 teaspoon of the salmon roe. Garnish with the remaining chopped fresh dill. Repeat with the remaining ingredients.

  • Dill Creme Fraiche:

  • Stir all ingredients together in a small bowl.

  • Yield: 1 cup

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    Recipe courtesy of Trisha Yearwood