Irish Boxty Pancakes with Smoked Salmon: A Delicious Fusion of Tradition and Flavor

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Irish cuisine is renowned for its hearty and comforting dishes that bring warmth and satisfaction. One such dish is the beloved boxty, a traditional Irish potato pancake that has been a staple in Irish kitchens for generations. Combining the rustic charm of boxty with the sophisticated flavor of smoked salmon creates a delightful fusion that is perfect for breakfast, brunch, or even a light dinner. In this article, we will delve into the origins of boxty, explore the flavors and benefits of smoked salmon, and provide a detailed recipe for making Irish Boxty Pancakes with Smoked Salmon.

The Origins of Boxty

Boxty, also known as bacstaí or arán bocht tí, is a traditional Irish potato pancake that hails from the rural regions of Ireland, particularly in counties such as Leitrim, Cavan, and Donegal. The name “boxty” is believed to derive from the Irish phrase “arán bocht tí,” meaning “poor-house bread.” This dish has humble origins, as it was a way for Irish families to make the most of their potato harvests and stretch their food supplies. Boxty is made from a combination of grated raw potatoes and mashed cooked potatoes, resulting in a pancake that is crispy on the outside and soft on the inside.

The Flavor and Benefits of Smoked Salmon

Smoked salmon is a luxurious ingredient that adds a touch of elegance to any dish. It is made by curing salmon fillets with salt and then smoking them over wood chips. The smoking process imparts a rich, smoky flavor to the salmon while preserving its delicate texture. Smoked salmon is not only delicious but also packed with nutritional benefits. It is a great source of high-quality protein, omega-3 fatty acids, vitamins, and minerals. These nutrients support heart health, brain function, and overall well-being.

Recipe: Irish Boxty Pancakes with Smoked Salmon


  • For the Boxty Pancakes:
    • 2 cups grated raw potatoes
    • 1 cup mashed cooked potatoes
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 cup buttermilk
    • 1 large egg
    • 2 tablespoons unsalted butter, for frying
  • For the Topping:
    • 8 ounces smoked salmon, thinly sliced
    • 1/2 cup crème fraîche or sour cream
    • 2 tablespoons capers, drained
    • 1 small red onion, finely chopped
    • Fresh dill, for garnish
    • Lemon wedges, for serving


1. Prepare the Boxty Batter:

  • In a large bowl, combine the grated raw potatoes and mashed cooked potatoes.
  • In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
  • Add the dry ingredients to the potato mixture and stir to combine.
  • In another bowl, whisk together the buttermilk and egg. Pour this mixture into the potato mixture and stir until well combined. The batter should be thick but spreadable.

2. Cook the Boxty Pancakes:

  • Heat a large skillet or griddle over medium heat and add a tablespoon of butter.
  • Once the butter is melted and sizzling, drop 1/4 cup of the boxty batter onto the skillet for each pancake. Use a spatula to spread the batter into a thin, even layer.
  • Cook the pancakes for 3-4 minutes on each side, or until they are golden brown and crispy.
  • Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter, adding more butter to the skillet as needed.

3. Assemble the Dish:

  • Arrange the boxty pancakes on a serving platter.
  • Top each pancake with a slice of smoked salmon.
  • Add a dollop of crème fraîche or sour cream on top of the salmon.
  • Sprinkle capers and finely chopped red onion over the pancakes.
  • Garnish with fresh dill.

4. Serve:

  • Serve the boxty pancakes with lemon wedges on the side for squeezing over the smoked salmon.
  • Enjoy the dish warm, appreciating the contrast between the crispy pancakes and the silky smoked salmon.

Tips for Success:

  • Potato Preparation: To prevent the grated raw potatoes from turning brown, grate them just before you are ready to mix the batter. You can also place the grated potatoes in cold water and then drain and squeeze them dry before using.
  • Consistent Cooking: Ensure your skillet or griddle is evenly heated before adding the batter. This helps in achieving a uniform golden-brown color and crispy texture.
  • Variations: Feel free to experiment with different toppings. Smoked trout or gravlax can be used in place of smoked salmon. Adding a sprinkle of chives or a drizzle of lemon-infused olive oil can also enhance the flavors.

Serving Suggestions:

  • Accompaniments: Boxty pancakes with smoked salmon pair beautifully with a fresh green salad or sautéed spinach.
  • Beverage Pairing: A glass of chilled white wine, such as Sauvignon Blanc or Chardonnay, complements the dish’s flavors. For a non-alcoholic option, try sparkling water with a twist of lemon.
  • Brunch Delight: This dish makes a delightful addition to a brunch spread, alongside other Irish favorites like soda bread and black pudding.


Irish Boxty Pancakes with Smoked Salmon is a dish that beautifully marries tradition and sophistication. The crispy, hearty boxty provides the perfect base for the rich, flavorful smoked salmon, creating a combination that is both comforting and elegant. This recipe not only highlights the simplicity and versatility of Irish cooking but also offers a delightful way to enjoy a luxurious ingredient like smoked salmon. Whether you’re preparing a special breakfast, hosting a brunch, or simply indulging in a delicious meal, Irish Boxty Pancakes with Smoked Salmon is sure to impress and satisfy. Enjoy the process of making this dish and savor the harmonious blend of flavors that it brings to your table.

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Written by Robert Zelesky

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