I’ve done many versions of potato pancakes, in my life, but this has got to be the easiest. I think I shocked myself by making it with smash/potato flakes (this is the correct terminology for instant mashed potato granules), but there’s always got to be a first time. And they taste wonderful, so there is no need to feel bad. But if having an ingredient like this in your store or cupboard makes you feel too trailer-trash for words, then go to some expensive health store and buy a packet of organic potato flakes instead. I do understand. I have to tell you that if you make these with 1 cup potato flakes and no flour or baking powder, you have the most stodgily fabulous squat little cakes to eat with a proper fried breakfast. These are mighty good for soaking up excess, though delicious, fats and juices though a more elegant version is required here. Serve them around at cocktail parties or lay out the component parts, adding a little bowl of creme fraiche, sour cream or smetana, on the table for an appetizer.
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | makes 30 |
Ingredients
- 3 eggs
- 1/2 cup full fat milk
- 2 spring onions/scallions finely sliced
- 2 tablespoons olive oil
- 3/4 cup smash/potato flakes
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon lemon juice
- About 10 ounces (300g) smoked salmon
- Small bunch dill or packet
Instructions
- In a batter jug, whisk the eggs, milk, finely sliced spring onions/scallions and olive oil together.
- Stir in the smash/potato flakes, flour and baking powder and then finally the lemon juice.
- Heat a flat griddle, and drop tablespoon sized dollops of the mixture onto the hot griddle.
- Cook for about 30 seconds a side or until golden brown and firm enough at the sides to flip.
- Once you have made the pancakes, and they’ve cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.
- Decorate each salmon topped pancake with a tiny feather of dill.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 35 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 3 g |
| Cholesterol | 19 mg |
| Sodium | 78 mg |
Reviews
Loved this! Added the salt as previous posters. Also added the 1 tsp horseradish to 1/2 cup sour cream on the pancake before the salmon. This is critial. One thing…I didn’t realize I should flatten the pancake while cooking. I will do this next time. So yummy!
For those who may be confused about the smoked salmon, it is commonly referred to as lox. In addition to grocery stores, you can usually find it at bagel shops. They even carry it at Costco! They have it (of course) in large very economical packs. It can be frozen if you can’t use it all within a week.
Lox is also great mixed with cream cheese for a spread and is delicious mixed into scrambled eggs.
These were excellent and very tasty AFTER making the reviewers adjustments eg. horse radish sauce, salt and pepper in pancake batter. One thing in particular though, and it may have something to do with the brand of instant potato flakes, we had to use nearly 2 cups of milk to get a useable batter. 5 stars after reviewers changes. 3 stars for the recipe as published.
Thanks for the comments everyone. We too added a pinch of salt, plus lemon rind and dill to enhance the flavour of the pancake mixture. We served it with the horseradish and sour cream mixture, plus a squeeze of fresh lemon juice and some ground pepper (let sit for a few minutes for flavours to mingle), topped with dill. Yummy I love dill and salmon!!!!
BTW in supermarkets here sliced smoked salmon is normally frozen in the fish section. I prefer to buy fresh from specialty stores…cheese shops often carry it.
Nice texture, but the taste is fairly bland. Fortunately, following the advice given by Christine I did add salt. Served with salmon but without the cream/sauce. This won’t enter my list of dishes-to-repeat, too boring.
I made these potato pancakes to take with me to a dinner party. I prepared everything in advance and assembled the pancakes with the sour cream/horseradish sauce and then the smoked salmon, once I got there. They were so good that the Host and Hostess and myself ate half of them before the rest of guests arrived. I did add some salt to the pancake mix prior to cooking them. 5 stars and two thumbs up Nigella!!!
Had a surprise dinner to cook for and raided the pantry to make something for an appetizer. This was it–a HUGE hit, looks harder than it is, and very tasty. I’ve found in the past that I can find the thin-cut smoked salmon in/around the deli area of our Giant supermarket.
I made these exactly as stated but they came up a little bland… So I now know that the pancakes NEED some salt.
Also, on the actual show Nigella makes a creme to go between the pancakes ans the salmon… this is not mentioned here… maybe in her book it is. So I taped it and got the measurements so the Cream Mixture is 1 teaspoon of horseradish (not hot) to 1 cup of sour cream.
I’ve made these 3x now, and everyone couldn’t stop eating them. They look fancy, but anyone can make them.
To Dana in the midwest– I’ve bought my smoked salmon at Walmart or Kroger in the fresh seafood section. A salmon brick won’t do– I agree! Good luck!
To Dana in the midwest– I’ve bought my smoked salmon at Walmart or Kroger in the fresh seafood section. A salmon brick won’t do– I agree! Good luck!
I have made them many times since I saw the show. I have gotten great responses from guests. I could not get the smoked salmon one time and instead topped each one with herb cream cheese and a sun dried tomatoe. The guests could not stop eating them. The use of the instant potato is just the best. Thanks