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Platter of Potato Pancakes & Smoked Salmon with Dill Caper Sour Cream.

Potato Pancakes & Smoked Salmon with Dill Caper Sour Cream

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  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American


I have a lot of leftover mashed potatoes from Thanksgiving, so I wanted to try making potato pancakes. I thought a spin on bagels & lox might be nice, so I put this together.


Units Scale

2 cup leftover mashed potatoes
2 green onions, chopped
1 egg
Vegetable oil, for frying
All purpose flour, for dredging
1 cup sour cream
2 Tbsp fresh dill, chopped
2 Tbsp red onion, minced
4 tsp capers, plus a little of the juice
Salt & pepper to taste
Smoked salmon slices


Heat a few tablespoons of the oil in a cast iron skillet. Meanwhile, mix mashed potatoes, egg and green onions in a bowl. Put some flour on a plate and season with salt and pepper. Scoop the mashed potato mixture with an ice cream scoop and drop it into the flour, tossing to coat. Tap off excess flour, and add to skillet, pressing down on the top slightly with a spatula. Repeat with remaining mashed potatoes.

Meanwhile, mix the sour cream, dill, capers and juice, red onion, salt and pepper in a bowl, reserving a bit of the dill, onion and capers for garnish. Once potatoes are nice and brown, flip to cook the other side, adding more vegetable oil as needed.

To serve, place a dollop of the sour cream mixture on each pancake, top with a slice of smoked salmon, and garnish with a bit more sour cream, some dill, onion and capers. Enjoy!


  • Serving Size:
  • Calories: 140
  • Sugar: 1.3 g
  • Sodium: 235.2 mg
  • Fat: 7.6 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 13.5 g
  • Fiber: 1.4 g
  • Protein: 4.6 g
  • Cholesterol: 40.8 mg
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