SALMON PANCAKES
Make and share this Salmon Pancakes recipe from Food.com.
Provided by tamarinda
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the grated potatoes under cold running water, drain, and pat dry on paper towels. Transfer to a mixing bowl.
- Mix the scallions, flour, and eggs into the potatoes and season well with salt and pepper.
- Heat 1 tablespoon of the vegetable oil in a heavy skillet.
- Drop about 4 tablespoons of the mixture into the skillet and spread each one with the back of a spoon to form a circle (the mixture should make 16 pancakes).
- Cook for about 5-7 minutes, turning once, until golden. Drain well.
- Heat the remaining oil and cook the remaining mixture in batches.
- Top the pancakes with the sour cream and smoked salmon, garnish with fresh chives, and serve hot.
SMOKED SALMON PANCAKES
I'm planning a birthday party in two weeks-this will be one of our appys. I found this recipe on the wonderful healthyfoodguide.com.au
Provided by JustJanS
Categories Australian
Time 50m
Yield 30 pancakes
Number Of Ingredients 11
Steps:
- Combine sifted flour with baking soda and baking powder. In a separate bowl, lightly beat egg and add milk. Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick.
- Spoon a tablespoon of mixture into a lightly greased, non-stick frying pan. Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely.
- Combine sour cream, mustard and horseradish. Stir in chives and season with pepper. Spoon onto cooled pancakes and top with slices of smoked salmon. Garnish with extra chives and serve.
Nutrition Facts : Calories 42.1, Fat 1, SaturatedFat 0.4, Cholesterol 9.5, Sodium 171.7, Carbohydrate 5.6, Fiber 0.2, Sugar 0.5, Protein 2.5
POTATO PANCAKES WITH SMOKED SALMON
Provided by Food Network
Categories appetizer
Time 30m
Yield 2 large potato pancakes
Number Of Ingredients 8
Steps:
- Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza).
SALMON SCALLION POTATO PANCAKES
Provided by Sandra Lee
Time 35m
Yield 50 silver dollar size pancakes
Number Of Ingredients 9
Steps:
- In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 "rose" salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions.
POTATO CAKES WITH SMOKED SALMON
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.
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 20m
Yield makes 30
Number Of Ingredients 10
Steps:
- 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.
CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE
Provided by Geoffrey Zakarian
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill. Season with pepper only, as the capers are salty.
- On the large-hole side of a box grater, grate the onion into a strainer set over a bowl. Then, peel the potatoes. It is important to work quickly to avoid potato oxidation. You do not want to store the potatoes in water, as the starch will be washed away. Using the large-hole side of the box grater, grate the potatoes into the strainer. Press out the liquid and discard. Toss the potatoes with the onions and season with salt and pepper.
- In an 8-inch nonstick saute pan set over medium-high heat, melt the Clarified Butter. It will seem like a lot of butter. Pack the potatoes into the pan, so that the layer is 1/2-inch thick. Saute the potatoes until the bottom just starts to brown, 5 to 7 minutes. Carefully and gently flip the potato pancake onto a small plate browned-side up. Then slide the potato pancake back into the pan and brown on the other side over medium-high heat. Place in the oven and cook until evenly golden, another 10 to 15 minutes. Drain the potato pancake on a paper towel and cut into quarters.
- Roll the smoked salmon into rosettes. Top the potato pancake slices with the smoked salmon rosettes, a few dollops of creme fraiche and the dill fronds. Drizzle with the vinaigrette before serving.
- Heat the butter in a heavy-duty saucepan over very low heat until it's melted. Simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
- Once the butter stops spluttering and no more foam seems to be rising to the surface, remove from the heat and skim off the foam with a spoon.
- Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
- Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan.
SALMON CAKES
For an elegant main course, serve Ina Garten's Salmon Cakes, made with a mix of fresh veggies, capers and Old Bay, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories appetizer
Time 2h20m
Yield 5 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
- Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
- Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
- Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
- Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES
A sophisticated salmon starter that your guests will adore...
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 12
Steps:
- To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
- To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
- Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
- To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
Nutrition Facts : Calories 395 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 3 milligram of sodium
POTATO PANCAKES WITH SMOKED SALMON
Created for RSC #9. THE SERVING SIZE HAS BEEN CORRECTED! It originally stated 8-10 servings and should be 2-4 and the reviewers were certainly right! The ingredients should yield you about 8 pancakes based on their small size. Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream. I would serve two of these as a first course per person, or serve 4 as a light lunch.
Provided by IHeartDogs
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degree F.
- In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
- Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
- While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
- Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
- Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
- Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
- Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
- Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
- Serve hot.
Nutrition Facts : Calories 117.1, Fat 5, SaturatedFat 2.5, Cholesterol 39.4, Sodium 387.2, Carbohydrate 12, Fiber 1.1, Sugar 2.9, Protein 6.2
SALMON PATTIES I
These salmon patties are delicious for lunch or dinner.
Provided by Sue
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 5
Number Of Ingredients 5
Steps:
- Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
- Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
- In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 9 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 0.7 g, Protein 22.3 g, SaturatedFat 2.1 g, Sodium 522.8 mg, Sugar 1.1 g
CHEF JOHN'S FRESH SALMON CAKES
Salmon cakes are one of my go-to emergency meals. Every once in a while I like to use fresh salmon. Salmon is one of those products, like chicken, that's very easy to get into a rut with. People generally find a few recipes that work for them, and just stay with those, but this fairly simple preparation should be easy to add to anyone's rotation. Serve with lemon wedge and remoulade sauce. You can use any bread crumbs instead of panko breadcrumbs, if desired.
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Heat extra virgin olive oil in a skillet over medium heat. Cook and stir onion, red pepper, celery, and a pinch of salt in hot oil until onion is soft and translucent, about 5 minutes. Add capers; cook and stir until fragrant, about 2 minutes. Remove from heat and cool to room temperature.
- Stir salmon, onion mixture, mayonnaise, 1/4 cup bread crumbs, garlic, mustard, cayenne, seafood seasoning, salt, and ground black pepper together in a bowl until well-mixed. Cover the bowl with plastic wrap and refrigerate until firmed and chilled, 1 to 2 hours.
- Form salmon mixture into four 1-inch thick patties; sprinkle remaining panko bread crumbs over each patty.
- Heat olive oil in a skillet over medium-heat. Cook patties in hot oil until golden and cooked through, 3 to 4 minutes per side.
Nutrition Facts : Calories 459.7 calories, Carbohydrate 8.5 g, Cholesterol 101.6 mg, Fat 33.5 g, Fiber 0.4 g, Protein 31.6 g, SaturatedFat 5.3 g, Sodium 337.3 mg, Sugar 0.8 g
SALMON POTATO PANCAKES
Make and share this Salmon Potato Pancakes recipe from Food.com.
Provided by Chef Pisces
Categories Christmas
Time 30m
Yield 1 1, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a saute pan, melt the butter and then add white onions and saute till translucent, then add in the green onions and celery. Saute till everything is simmered and softened.
- Beat the eggs in a small mixing bowl and set aside. In a larger mixing bowl pour in the chicken stock and add the onion powder, pepper, drained salmon and mix together using a wooden spoon or rubber spatula until incorporated.
- Preheat an electric skillet with the corn oil to 350F, or medium heat.
- Back to the mix: add the cooked celery and onions to the salmon mixture and mix gently. Now add in salted diced/shredded potatoes. The very last ingredients added should be the flour/matzo meal and the eggs. At this point, the mixture should form clumps, which can be shaped into pancakes.
- Drop each pancake into the hot oil and fry for 15 min or until lightly golden. Drain on paper towels.
Nutrition Facts : Calories 1478.9, Fat 127.6, SaturatedFat 22, Cholesterol 216.3, Sodium 5551.9, Carbohydrate 51.1, Fiber 5.5, Sugar 4.8, Protein 35.5
SCRUMPTIOUS SALMON CAKES
This is one of my husband's favorite meals.
Provided by Judiebug
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 8
Number Of Ingredients 13
Steps:
- Mix salmon, panko, parsley, eggs, green onions, seafood seasoning, black pepper, garlic powder, Worcestershire sauce, Parmesan cheese, Dijon mustard, and creamy salad dressing together in a large bowl; divide and shape into eight patties.
- Heat enough olive oil in a large skillet to cover the cooking surface over medium heat. Fry salmon patties in batches until browned, 5 to 7 minutes per side. Repeat with more olive oil, as needed.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 10.8 g, Cholesterol 94.7 mg, Fat 12.3 g, Fiber 0.4 g, Protein 27.8 g, SaturatedFat 2.8 g, Sodium 781.6 mg, Sugar 1.5 g
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