2000s Recipes + Menus

Scallion Potato Pancake and Smoked-Salmon Sandwiches

Serves4 or 5
  • Active time:1 1/2 hr
  • Start to finish:1 1/2 hr
February 2000
Potato pancakes with smoked salmon—a nod to Scandinavia—are an elegant take on bagels and lox. We love the contrast between the crisp pancakes and the soft, succulent salmon.

For potato pancakes

  • 2 lb russet (baking) potatoes (about 4 large)
  • 1/2 cup finely chopped scallion greens
  • 5 tablespoons vegetable oil
  • 2 1/2 tablespoons unsalted butter
  • 3/4 lb sliced smoked salmon
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons capers, rinsed
  • 1/2 cup crème fraîche or sour cream

Make pancakes:

  • Preheat oven to 450°F.
  • Peel potatoes and coarsely grate in a food processor. Stir together potatoes and scallions.
  • Heat 1 tablespoon oil with 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. Scoop 3 (1/4-cup) mounds of potato mixture into skillet, flattening with a spatula to form 3 1/2- to 4-inch pancakes. Reduce heat to moderate and cook, pressing down occasionally on cakes with a metal spatula (to compact cakes and prevent them from breaking when turning), until golden brown and crisp on undersides, 6 to 8 minutes. Turn cakes over carefully and cook, pressing occasionally, until golden brown and crisp, about 8 minutes more. Drain on paper towels, then arrange on a large baking sheet. Make more pancakes in same manner with remaining oil and butter, wiping skillet clean with paper towels between batches.

Make sandwiches:

  • Reheat cakes in oven 3 to 5 minutes, or until crisp. Make sandwiches with pancakes, salmon, onion, capers, and crème fraîche.
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