Recipe for: Potato pancakes with salmon and dill-horseradish sour cream - photo 1
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Recipe for: Potato pancakes with salmon and dill-horseradish sour cream

Snacks Fusion cuisine 30 min Medium 7 wyświetleń ~50.43 PLN * - (0)
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Description

A modern Polish snack that combines classic potato pancakes with delicate smoked salmon and aromatic dill-horseradish sauce. This is a variation on the well-known pancakes – smaller and served as canapés/snacks, perfect for a party, gathering, or as a light dinner. The pancakes are golden and crispy, soft inside thanks to grated potatoes and onions; the smoked salmon adds a salty-spicy contrast, while the creamy horseradish sauce with dill refreshes the whole dish. The presentation is impressive: golden-pink pancakes with pink strips of salmon and green dill. It pairs wonderfully with white wine (riesling), wheat beer, or kefir for a more traditional vibe.

Ingredients Used

Ingredients (13)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 60 g
  • Chicken egg 2 szt. (~120 g)
  • Onion 1 szt. (~150 g)
  • Rapeseed oil 90 g
  • Smoked salmon 200 g
  • Sour cream 200 g
  • Horseradish 30 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Dill 1.5 pęczki (~30 g)
  • ✨ Opcjonalne
  • Pickled cucumber 1 szt. (~100 g)
  • Lemon 0.8 szt. (~60 g)
💰 Szacowany koszt dania: ~50.43 PLN (12.61 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dill and horseradish sauce

1

Prepare the sauce: pour 200 g of sour cream into a medium bowl. Add 30 g of grated horseradish and 30 g of freshly chopped dill (without the woody stems). Mix with a spoon until you achieve a smooth, slightly runny consistency. Season with 2 g of black pepper and 2 g (about 2 pinches) of salt, taste, and add more horseradish if you want more heat.

Ingredients: Sour cream, horseradish, Dill, Black pepper, Salt
Use a stainless steel or glass bowl. Chopped dill is best cut with a small kitchen knife. If the sauce is too thick, add 1-2 tablespoons of cold water.
2

If you are using lemon (optional), add the zest of 1/2 lemon (finely grated) and 10 g of juice (about 1/6 of a lemon). The zest will add freshness; the juice will balance the creaminess of the sour cream. Mix again and set the sauce in the fridge while preparing the pancakes — the flavors will meld.

Ingredients: Lemon, Sour cream
Use a fine grater for the zest. Don't add too much juice so the sauce doesn't become too runny.

Potato pancakes

3

Peel the potatoes (800 g) and the onion (150 g). Grate the potatoes on a fine grater directly into a large bowl or onto a cutting board; immediately cover with a cloth to prevent them from darkening. Grate the onion on the same grater into a separate bowl or add it to the potatoes — if you want less moisture, drain the grated onion or lightly sauté it beforehand.

Ingredients: Onion
Use a hand grater or a vegetable grater. If you don't have a grater, use a food processor with a fine mesh. When grating, hold the potato firmly and work carefully to avoid injuring your fingers.
4

Drain the excess liquid from the grated potatoes: place a cheesecloth or clean kitchen towel over them, wrap it up, and squeeze tightly over a bowl. Once you have squeezed out as much liquid as possible (there should be a moist mass left, but no large amounts of juice), set aside the clarified juice — if you wish, you can use the starch settled at the bottom of the juice as a thickening agent (wait 2–3 minutes, the bottom will be cloudy).

Use a large bowl and press the cheesecloth firmly to squeeze out the mixture. Excess water will cause the patties to fall apart and not be crispy.
5

Add 60 g of wheat flour, 120 g of beaten egg (2 eggs), drained onion, 6 g of salt, and 2 g of pepper to the drained potatoes. Mix with a wooden spoon until evenly combined. The mixture should be moist but not liquid; when you take a spoonful of the mixture and squeeze it in your hand, it should hold its shape and not fall apart.

Ingredients: Wheat flour, Onion, Salt, Black pepper
Use a large wooden or silicone spoon. If the mixture is too loose, add 1–2 tablespoons of flour; if too thick, add 1–2 tablespoons of cold water.
6

Heat a pan over medium heat. Pour in a tablespoon of rapeseed oil (15 g) and spread it over the surface. Use a tablespoon to scoop the mixture and form small pancakes about 7–8 cm in diameter, leaving 2–3 cm between them. Fry over medium heat for 3–4 minutes on each side, until the edges become golden and crispy; avoid too high heat – the center must cook through, not burn.

Ingredients: Rapeseed oil, Wheat flour
The best pan is 24–28 cm in diameter. Use a spatula with a thin edge for frying to easily flip the pancake. After the first batch, adjust the heat if the pancakes are browning too quickly.
7

Drain the fried pancakes on a paper towel to remove excess fat. Keep them warm in an oven preheated to 80°C on a tray lined with a towel if you are preparing a larger batch in batches — this will help them stay crispy.

Ingredients: Rapeseed oil
Do not stack the pancakes on top of each other, as they will become soft. If you have an oven rack, place the pancakes on the rack above the baking tray.

Assembly and serving

8

On each warm pancake, spread 1 tablespoon of dill-horseradish sauce (about 15–20 g). Then place a slice of salmon (about 20–25 g) with a slightly rolled shape for height. Garnish with a few sprigs of dill and, if using, slices of pickled cucumber, and gently drizzle with lemon juice (optional).

Ingredients: Sour cream, Smoked salmon, Dill, Pickled cucumber, Lemon
Use a teaspoon to apply the sauce for aesthetics. Gently stretch the salmon slice with your fingers so that it sits nicely on the pancake.
9

Serve the pancakes immediately while they are warm and crispy. On a plate, arrange 3–4 pancakes per person as a snack; optionally serve extra sauce in a small bowl on the side.

Ingredients: Smoked salmon, Sour cream, Dill
Danie tastes best right away. If you're preparing it for a party, fry batches just before serving. Lemon slices and fresh dill are the perfect complement.

Fun Fact

💡

Potato pancakes (latkes) have a long history in the rural kitchens of Central Europe, where potatoes were a staple. The version with fish is a modern adaptation of the sandwich in a smaller form, combining crunchiness and tenderness in one bite.

Best for

przyjęcie zimna przystawka majówka

Tips

🍽️ Serving

Serve the pancakes very warm — crispiness is key. For a flavor contrast, add 2–3 slices of pickled cucumber on the plate and an extra sauce. For pairing, choose a light, fruity white wine or wheat beer. You can also serve with thinly sliced young radishes for color.

🥡 Storage

Best consumed immediately. Store the fried pancakes in a closed container in the refrigerator for up to 24 hours; before serving, reheat in the oven at 180°C for 5–7 minutes to regain crispiness. Store the sauce in the refrigerator for up to 48 hours.

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