Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Recipe by Johan Magnusson "The Big Swede"

Potato Pancakes with Smoked Salmon, Caviar and Dill Cream



  • 1 cup Crème Fraîche 
  • 2 Tbs Dill, chopped
  • 1 Tbs Chives, chopped
  • 1/2 Lemon, juiced 
  • Kosher salt and freshly ground black pepper
  • 2 medium Baking Potatoes, peeled
  • 1 Onion
  • 1 Egg, lightly beaten
  • 2 Tbs All-purpose Flour
  • 1 tsp Baking Powder
  • Vegetable oil
  • 1/2 lb Smoked salmon, thinly sliced
  • 30 g Sterling Caviar
  • Chives for garnish

In a small bowl, stir the crème fraîche with the dill, chives, and lemon juice. Refrigerate until ready to serve.

In a food processor or on a box grater, coarsely shred the potatoes and the onion. Place in water for 5-6 hours to remove the starches. Transfer to a large, clean kitchen towel and squeeze dry.

In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.

Heat the vegetable oil on the Arteflame plancha until shimmering. Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spatula to make a 3-inch round. Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes. Flip the pancakes and cook until golden, about 2 minutes longer. Transfer to paper towels to drain. Repeat with the remaining potato mixture; you should have 12 pancakes.

Arrange the potato pancakes on a platter. Serve warm, with the dill cream, smoked salmon and caviar. Garnish with chives.

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