Burren Smoked Salmon on Potato Pancakes

Burren Smokehouse Margaret M Johnson - Smoked Salmon on Potato PancakesHosting a Christmas party is meant to be fun, and you can have much less stress with food that is prepared in advance like festive small bites, inspired dips and tasty spreads.

We owe this recipe to Margaret M. Johnson from the US. She is the author of eleven cookbooks as well as a food and travel writer who contributes to publications like Intermezzo Magazine, Irish Echo Newspaper and Teatime. She also blogs on her website www.irishcook.com.

Makes 12 small potato pancakes


4 large potatoes, cooked and mashed
2 large eggs, beaten
2 tbsp. all-purpose flour
1 tsp. baking powder
Salt and freshly grated black pepper
1/4 - 1/2 cup / 125 - 250 ml whole milk
Butter for frying
1/2 lb./250 g smoked salmon, cut into 24 (1/2-inch/1 cm-wide) strips
1/2 cup/125 ml sour cream or crème fraiche
Fresh chives for garnish


Put the potatoes, eggs, flour, baking powder, salt and pepper in a food processor. Pulse 4-5 times to blend, and then gradually add enough of the milk to make a thick, smooth batter.

Heat a large skillet over medium-high heat. Brush the pan with butter. Drop spoonsful of the batter into the pan and cook for 2-3 minutes on each side, or until browned and heated through. Repeat with additional butter and remaining batter. (Cakes can be served immediately or refrigerated, covered, overnight; reheat in a preheated oven).

To serve, put a spoonful of sour cream or crème fraîche on top of each pancake. Put a piece of rolled salmon on top, sprinkle with pepper, and garnish with chives.

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