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Potato Pancakes with Smoked Salmon, Caviar and Dill Cream

Potato Pancakes with Smoked Salmon, Caviar, and Dill Cream

Recipe by Johan Magnusson "The Big Swede"

Johan Magnusson's 'The Big Swede' recipe features elegant Potato Pancakes topped with Smoked Salmon, Caviar, and Dill Cream. This exquisite dish combines creamy textures with fresh flavors, garnished with chives.

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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