Recipe for: Potato pancakes with grilled salmon and dill sauce - photo 1
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Recipe for: Potato pancakes with grilled salmon and dill sauce

Main dishes Grilling 45 min Easy 0 views ~59.79 PLN - (0)
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Description

A summer version of classic Polish potato pancakes served with a delicate, grilled salmon fillet and a cool dill sauce. The dish combines the crispy, golden crust of the pancakes with the juicy interior of the potato and an aromatic, slightly tangy sauce based on sour cream and fresh dill. The grilled salmon adds richness and a smoky touch, while fresh tomato and cucumber, along with optional capers, bring a light summer feel. It works well as a quick lunch on a summer day, served with a tomato salad, a few slices of lemon, and green leaves. The dish is visually striking: golden pancakes under the pink salmon, sprinkled with green dill.

Ingredients Used

Ingredients (14)

Servings:
4
  • Potatoes 5.3 pcs (~800 g)
  • Onion 1 pcs (~150 g)
  • Chicken egg 2 pcs (~120 g)
  • Wheat flour 50 g
  • Rapeseed oil 30 g
  • Salmon 600 g
  • Lemon 0.8 pcs (~60 g)
  • 18% cream 150 ml
  • Cucumber 0.5 pcs (~150 g)
  • Tomato 1.7 pcs (~200 g)
  • 🌿 Spices
  • Salt 6 g
  • Black pepper 4 pinch (~2 g)
  • Dill 1 bunch (~20 g)
  • ✨ Optional
  • Capers 10 g
💰 Estimated dish cost: ~59.79 PLN (14.95 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparing the potatoes

1

Wash the potatoes under running water, peel them with a vegetable peeler on a cutting board. Then grate the potatoes on a fine grater directly into a large bowl. Immediately after grating, add 6 g of salt to the mixture and gently stir with a wooden spoon to distribute the moisture.

Ingredients: Salt
Use a large bowl (at least 3 l) and a sharp grater. If you don't have a grater, you can use a food processor with a fine shredding disc. Do not whisk the mixture – just gently fold it.
2

After grating, set the bowl aside for 2 minutes, then transfer the grated mass to a fine sieve or kitchen towel and squeeze out as much water as possible over the sink. Let the squeezed water sit for 2-3 minutes – the starch will settle at the bottom of the container. Pour off the clear liquid, keeping the settled starch at the bottom.

Use a cotton cloth or fine sieve. Press firmly so the pancakes are not watery. The starch from the standing water will improve the consistency of the batter – do not discard it.
3

To the drained potatoes, add finely grated onion (grate on the same grater or chop very finely), beat in 120 g of eggs (2 pieces) and add 50 g of wheat flour and 2 g of black pepper. Finally, add 2-3 tablespoons (about 30 g) of the starch set aside earlier. Mix the mixture with a spoon or whisk until a uniform consistency is achieved.

Ingredients: Onion, Wheat flour, Black pepper
Do not mix too vigorously – the ingredients should combine, the mixture should be slightly sticky. If the mixture is too loose, add another spoonful of flour (10 g at a time).

Frying the pancakes

4

Heat a large non-stick skillet over medium heat. Pour in 30 g of canola oil (2 tablespoons) and spread it around. Scoop portions of the batter using a tablespoon (about 2 tablespoons of batter = one pancake) and place them on the hot skillet, lightly flattening with the spoon into a round shape. Fry each pancake for 3-4 minutes on one side, until the edges turn golden and bubbles appear, then flip and fry for another 3-4 minutes until golden brown.

Ingredients: Rapeseed oil
The best pan is 26-28 cm. Do not overcrowd the pan – leave space between the pancakes. Control the heat: too high will burn the outside, too low will make them soft. After frying, drain the pancakes on a paper towel.

Preparation of dill sauce

5

In a small bowl, mix 150 g of 18% cream with the juice of half a lemon (about 15-20 g of juice). Finely chop 20 g of dill and add it to the cream. Season with 2 g of salt and 1 g of black pepper, and mix until smooth. Taste and adjust seasoning with more lemon juice or salt if needed.

Ingredients: 18% cream, Lemon, Dill, Salt, Black pepper
Use a sieve to squeeze the juice from the lemon and a microplane for a bit of zest (optional). Stir with a spoon or whisk until the sauce is creamy and smooth.

Preparing the salmon

6

Preheat the grill (grill pan or outdoor grill) to medium-high heat. Pat 600 g of salmon fillet dry with paper towels, sprinkle 3 g of salt and 1 g of black pepper on both sides. Drizzle the fish with 10 g of lemon juice. Lightly brush the surface of the fillet with a thin layer of canola oil using a brush.

Ingredients: Salmon, Salt, Black pepper, Lemon, Rapeseed oil
If you are using a grill pan, heat it until it is very hot (1-2 minutes on medium heat). Use a silicone brush to grease it so the fish doesn't stick.

Grilling salmon

7

Place the fillet skin-side down (if it has skin) and grill for 4-5 minutes without moving it, until the meat changes color and visible grill marks appear. Gently flip the salmon and grill for another 3-4 minutes until the meat is opaque and firm, but still juicy in the center. The time may vary depending on the thickness of the fillet (typically about 2-3 cm).

Ingredients: Salmon
Use a wide fish spatula. Do not flip often – one turn is enough. The finished fillet easily separates when pressed with a fork and has a slightly opaque, pink center.

Finishing and serving

8

On a plate, arrange 2-3 potato pancakes (depending on their size). Place a piece of grilled salmon on each stack. Next to it, arrange slices of cucumber and tomato. On the salmon and pancakes, spoon 1-2 tablespoons of dill sauce and sprinkle with fresh dill. If you are using capers, sprinkle a finely chopped portion of 10 g on top for contrast.

Ingredients: Salmon, Cucumber, Tomato, 18% cream, Dill, Capers
Serve immediately while the pancakes are still crispy and the fish is warm. Additionally, serve lemon wedges for squeezing just before eating.

Cleaning and storing leftovers

9

The remaining pancakes can be stored covered in the fridge for up to 24 hours after cooling. It is best to eat the leftover salmon the same day. If you plan to reheat the pancakes, preheat the oven to 180°C and heat for 6-8 minutes to regain their crispiness.

Ingredients: Salmon
For storage, use a flat container with a lid. Do not freeze the cooked pancakes, as they will lose their texture; however, the raw batter can be frozen before frying.

Fun Fact

💡

Potato pancakes have a long history in Polish cuisine as a simple and accessible dish. Combining them with salmon and dill merges tradition with a modern, summery touch: fish and dill is a classic Nordic combination that pairs perfectly with Polish pancakes.

Best for

szybki obiad w tygodniu letni obiad po ogrodowych pracach spotkanie przy grillu

Tips

🍽️ Serving

Serve the hot pancakes with the salmon slightly warm. A light arugula salad (optional) and a glass of chilled white wine or sour buttermilk pair perfectly with the dish. Serve lemon wedges on the side so everyone can season the fish to their liking.

🥡 Storage

Store the pancakes and salmon separately in the refrigerator for up to 24 hours in airtight containers. Keep the sauce in a separate jar for up to 48 hours. To refresh the pancakes, heat them in the oven at 180°C for 6-8 minutes; reheating in a pan for a shorter time (2-3 minutes on each side) will restore their crispiness.

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