Moroccan Potato Pancakes with Smoked Salmon & Crème Fraiche


by Ann Stettner, Wild Thymes Farm, Inc.

One of our favorites! What a combination – potato pancakes, sliced Smoked salmon, crème fraiche, and to bring it up a notch, Moroccan Spicy Pepper Dipping Sauce.


2 pounds russet (baking) or Yukon Gold potatoes
1 medium onion
1/2 cup chopped scallions, including the green part (optional)
1 large egg, beaten
Salt and freshly ground pepper to taste
Vegetable oil for frying
3/4 pound Smoked salmon sliced
1 cup crème fraiche (sour cream can be substituted)
1/3 cup Wild Thymes Moroccan Spicy Pepper Dipping Sauce or to taste
Parsley sprigs as garnish


Peel the potatoes and put in cold water. Using a grater or a food processor coarsely grate the potatoes and onions. Place together in a fine-mesh strainer or tea towel and squeeze out all the water over a bowl. The potato starch will settle to the bottom of the bowl; reserve that after you have carefully poured off the water.

Mix the potato and onion with the potato starch. Add the scallions, egg, and salt and pepper.

Heat a griddle or non-stick pan and coat with a thin film of vegetable or canola oil. Take about 2 tablespoons of the potato mixture in the palm of your hand and flatten as best you can. Place the potato mixture on the griddle, flatten with a large spatula, and fry for a few minutes until golden. Flip the pancake over and brown the other side. Remove to paper towels to drain.

Take a slice of smoked salmon and lay it over the pancake. Top with a dollop of crème fraiche and then a small dollop of Wild Thymes Moroccan Spicy Pepper Dipping Sauce. Garnish with parsley sprig


Yield: Serves 8

Recipes: Side Dishes, Potatoes, Dairy, Kosher

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Side Dishes