Austrian Potato Pancakes With Smoked Salmon

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"Wolfgang Puck's Austrian recipe for potato pancakes topped with a sour cream/dill mixture which is then topped with smoked salmon or other choice of fish. This makes for a great starter, appetizer or light lunch served with a salad on the side."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (230.3 g)
  • Calories 197
  • Total Fat - 4.1 g
  • Saturated Fat - 1 g
  • Cholesterol - 65.1 mg
  • Sodium - 965.5 mg
  • Total Carbohydrate - 25.2 g
  • Dietary Fiber - 3.7 g
  • Sugars - 3.1 g
  • Protein - 15 g
  • Calcium - 85.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.1 mg

Step 1

Using the large holes of a box grater/shredder, or the grating disk on a food processor, shred the potatoes into a mixing bowl.

Step 2

Grate in the onion.

Step 3

Line a large bowl with a clean kitchen towel.

Step 4

Transfer the mixture to the towel-lined bowl, twist the towel around it and squeeze out as much liquid as you can (alternatively you can pick the mixture up by handfuls and squeeze dry). Transfer to another bowl.

Step 5

Add the egg, flour, baking powder, salt, and pepper. Stir with a fork until well blended.

Step 6

Heat about 1/4 inch of oil in a large, heavy skillet or in an electric fryer set at 350 degrees F until it ripples and feels quite hot when you hold your hand over it.

Step 7

With a metal tablespoon, carefully place a spoonful of the mixture into the hot oil.

Step 8

Press down on the mixture with an offset spatula to form an evenly thick pancake about 3 inches in diameter.

Step 9

Add more spoonfuls, taking care not to overcrowd the skillet.

Step 10

Cook the pancakes until golden brown, 2 to 3 minutes per side, turning them over carefully with a slotted metal spatula.

Step 11

Transfer to a tray or platter lined with paper towels to drain. Continue with the remaining mixture.

Step 12

If not serving right away, allow to cool completely. When ready to serve, preheat the oven to 400 degrees F.

Step 13

Place the potatoes on a baking sheet and heat in the oven until crisp, about 10 minutes.

Step 14

In a small bowl, stir together the crème fraîche or sour cream and dill.

Step 15

Season to taste with lemon juice, salt, and pepper.

Step 16

To serve, transfer the hot potato pancakes to a platter. Spoon a small dollop of the crème fraîche mixture onto each pancake and top with flakes of salmon or

Step 17

Fish of choice and serve immediately.

Step 18

Makes 12-14 latkes

Tips & Variations


No special items needed.

Related