Westphalian Potato Pancakes with Smoked Salmon


  • 1 lbs Idaho potatoes
  • 1 small onion
  • 2 eggs
  • 3 Tbsp all-purpose flour
  • Coarse salt to taste
  • Vegetable oil for frying
  • 4 slices smoked salmon
  • 1/2 cup chive sour cream (see note)


Wash, peel and rinse potatoes. Peel the onions. Grate both ingredients. Stir in the eggs and flour. Season with Kosher salt.

Heat some of the oil in a frying pan and, using a tablespoon, place portions of the mixture in the hot oil. Flatten and fry until golden brown and crisp on both sides. Fry remaining potato pancakes in the same manner.

Place potato pancake in the middle of a plate and top with slice smoked salmon. Place another potato pancake on top of the salmon. Drizzle with a spoonful of chive sour cream sauce.

How to make chive sour cream sauce: Combine 1/2 cup sour cream, 1 bundle of chives (finely chopped), coarse salt and freshly-ground black pepper to taste and juice from one lemon.

Makes 8

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