Smoked Salmon Topped Scallion Pancakes Recipe

"I have been making these for years, and they are such a classic recipe; but I really enjoy them. They can be served as small appetizers, lunch, brunch or even a light dinner. Topped with smoked salmon, red onions, and a creamy sour cream topping. It is also a very nice side to scrambled eggs - especially for brunch, but definitely NOT difficult."

Step by Step Method

Step 1

Sauce ... Mix the sour cream, capers and dill together and refrigerate until ready to use.

Step 2

Pancakes ... Whether you use store bought hash browns, such as Ore Ida or any other brand; or you grate your own, you want to put them in a light weight towel and squeeze them very well until dry. Potatoes have a lot of moisture and you want to squeeze any extra liquid out. Then, mix the hash browns, scallions, egg white, salt and pepper together.

Step 3

Saute ... Use a large saute pan (non-stick works best) so you can cook several pancakes at a time. Add the oil and butter and bring to medium high heat. Now, you can make these small for appetizers, or larger for lunch or a main dish - so, make the size you want. Drop spoonfuls of the hash browns into the hot pan and press down well with a spatula. Depending on how many pancakes you make (if you need to saute another batch in the pan), you may need to add a bit more oil and butter, especially if it isn't a non-stick pan. Just make sure to add equal parts butter and oil. Cook on each side until crispy and golden brown. Transfer to a plate lined with a paper towel to drain.

Step 4

Toppings ... Top with a few rings of the red onion, salmon, and finish with a dollop of the sour cream.

Step 5

Serve ... As I said; these make great appetizers, but excellent served with scrambled eggs for breakfast or brunch; a light lunch or even dinner. They are really delicious. ENJOY!