Potato Pancakes with Smoked Salmon and Horseradish Foam

5 from 8 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 2 people


  • 500 g Peeled raw potatoes
  • 2 Pc. Eggs
  • 2 Tablespoon Cream cheese 70%
  • 1 packet Potato help (white)
  • 1 packet Salt a coated one
  • Nutmeg grated
  • Clarified butter for frying
  • 3 Tablespoon Cream of horseradish
  • 1 tablespoon Onion chutney each
  • 1 small Red onion rings
  • 1 pole Spring onion rings


  • Coarsely grate the potatoes, dust with the dumpling aid so the dough stays white. Then add the eggs, cream cheese, salt and nutmeg, mix everything well.
  • When the pans are hot with the fat, the batter goes into the pan, fry on both sides and park on a plate. When they are all fried, then pick the salmon, cut the horseradish into 2 lobes with a soup spoon and arrange on the plate. Mix the rest of the horseradish with a little water and use the blender to froth up.
  • Slice the onion rings very thinly and arrange them. If you still have a chutney, you are welcome to add a nock. The butterfly wishes you a good appetite
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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