Best 8 Potato Apple Pancakes With Smoked Salmon And Horseradish Recipes

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Indulge in the delightful fusion of flavors and textures with our delectable Potato Apple Pancakes with Smoked Salmon and Horseradish. These crispy, savory pancakes are a symphony of shredded potatoes and grated apples, complemented by the richness of smoked salmon and the tangy kick of horseradish. This recipe offers a harmonious blend of sweet and savory, with a hint of smokiness that elevates the dish to a new level of culinary delight.

Accompanying this main course is a refreshing Cucumber Salad with Lemon-Dill Dressing, providing a light and vibrant contrast to the richness of the pancakes. The crisp cucumbers, zesty lemon, and aromatic dill come together to create a refreshing side dish that perfectly complements the hearty pancakes.

To complete your meal, we present a decadent Chocolate Avocado Mousse that combines the richness of chocolate with the velvety smoothness of avocado. This dessert is a symphony of textures and flavors, with a hint of sweetness that provides a satisfying finish to your culinary journey.

These recipes combine unique ingredients and cooking techniques to create a memorable dining experience. Whether you're hosting a brunch, lunch, or dinner, these dishes are sure to impress your guests and leave them craving more.

Here are our top 8 tried and tested recipes!

SMOKED SALMON OMELET AND APPLE POTATO PANCAKES



Smoked Salmon Omelet and Apple Potato Pancakes image

Provided by Food Network

Time 25m

Yield 3 servings

Number Of Ingredients 17

Smoked salmon omelet:
3 eggs
1 teaspoon milk
Salt and pepper, to taste
2 tablespoons butter
3 ounces smoked salmon
2 tablespoons sour cream
2 tablespoons chives, minced
Apple potato pancakes:
4 medium sized potatoes
2 Granny Smith apples
1 red onion
1/4 cup flour
1 egg, beaten
Salt
Pepper
3 tablespoons oil

Steps:

  • Beat 3 eggs and milk together, season with salt and pepper. In a hot saute pan melt butter and swirl around entire pan. Add eggs to pan and swirl around pan so eggs come up sides of pan. After a few minutes, when bottom of eggs start to turn light brown, flip eggs with spatula and then place pieces of smoked salmon scattered on top. Add a dollop of sour cream and spread around. Sprinkle with chives. When bottom of omelet turns brown, transfer to plate and cut into wedges. Serve with potato pancakes. Yield: 1 omelet;
  • Peel potatoes. Core and peel apples. In a medium bowl, grate potatoes, apples and onion. Mix together. Add flour, egg and salt and pepper. In a saute pan heat oil. Form mixture into hamburger sized patties and add to hot oil in pan. Flip when edges appear golden brown. Cook other side for about 2 minutes or until brown and drain on paper towels.;

CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE



Crispy Potato Pancake with Smoked Salmon and Dill-Caper Vinaigrette image

Provided by Geoffrey Zakarian

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons Dijon mustard
2 tablespoons white wine vinegar
1 teaspoon finely minced shallot
1/2 cup canola oil
1/4 cup olive oil
1 tablespoon capers, finely minced
1 tablespoon finely minced dill
Freshly cracked black pepper
1/4 small Spanish onion
2 russet potatoes (about 1 pound)
Kosher salt
3 tablespoons Clarified Butter, recipe follows
16 slices smoked salmon
1/2 cup creme fraiche, lightly whipped
1/4 cup dill fronds
5 tablespoons unsalted butter, cut into cubes

Steps:

  • Preheat the oven to 400 degrees F.
  • In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill. Season with pepper only, as the capers are salty.
  • On the large-hole side of a box grater, grate the onion into a strainer set over a bowl. Then, peel the potatoes. It is important to work quickly to avoid potato oxidation. You do not want to store the potatoes in water, as the starch will be washed away. Using the large-hole side of the box grater, grate the potatoes into the strainer. Press out the liquid and discard. Toss the potatoes with the onions and season with salt and pepper.
  • In an 8-inch nonstick saute pan set over medium-high heat, melt the Clarified Butter. It will seem like a lot of butter. Pack the potatoes into the pan, so that the layer is 1/2-inch thick. Saute the potatoes until the bottom just starts to brown, 5 to 7 minutes. Carefully and gently flip the potato pancake onto a small plate browned-side up. Then slide the potato pancake back into the pan and brown on the other side over medium-high heat. Place in the oven and cook until evenly golden, another 10 to 15 minutes. Drain the potato pancake on a paper towel and cut into quarters.
  • Roll the smoked salmon into rosettes. Top the potato pancake slices with the smoked salmon rosettes, a few dollops of creme fraiche and the dill fronds. Drizzle with the vinaigrette before serving.
  • Heat the butter in a heavy-duty saucepan over very low heat until it's melted. Simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
  • Once the butter stops spluttering and no more foam seems to be rising to the surface, remove from the heat and skim off the foam with a spoon.
  • Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
  • Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan.

POTATO AND APPLE PANCAKES



Potato and Apple Pancakes image

I just love potato pancakes and this recipe is a twist on the norm, serve with applesauce or sour cream.

Provided by BlueHyacinth

Categories     Breakfast

Time 30m

Yield 8 serving(s)

Number Of Ingredients 7

1 egg
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 apple
1 lb potato (about 3)
2 tablespoons oil

Steps:

  • Heat oven to 250°.
  • Beat together the egg, flour, salt and pepper.
  • Peel and chop the apple.
  • Peel the potatoes and grate them.
  • Stir the apple and potatoes into the egg mixture.
  • Heat 1 Tbsp of the oil in a large frying pan over medium heat.
  • Pour in about 1/2 cup of batter for each pancake and flatten.
  • Fry as many pancakes as you can at a time without crowding.
  • Cook them until golden, 3-4 minutes a side.
  • Keep the pancakes warm in the oven while cooking the remainder.
  • Add the remaining oil as needed.

Nutrition Facts : Calories 99.2, Fat 4.1, SaturatedFat 0.7, Cholesterol 26.4, Sodium 303.1, Carbohydrate 13.9, Fiber 1.7, Sugar 2.3, Protein 2.2

POTATO-PARSNIP PANCAKES WITH SMOKED SALMON



Potato-Parsnip Pancakes with Smoked Salmon image

Categories     Dairy     Fish     Potato     Vegetable     Appetizer     Brunch     Fry     Salmon     Pan-Fry     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

6 tablespoons crème fraîche or sour cream
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh parsley
3/4 pound russet potatoes, peeled
1/2 pound parsnips, peeled
1/2 cup finely chopped onion
3 tablespoons chopped chives
1 large egg, beaten to blend
4 tablespoons olive oil
12 thin slices smoked salmon (about 6 ounces)

Steps:

  • Mix crème fraîche, horseradish and 1 tablespoon parsley in small bowl. (Can be made 3 hours ahead. Cover and chill.)
  • Preheat oven to 250°F. Coarsely grate potatoes and parsnips into medium bowl. Mix in onion, 2 tablespoons chives and remaining 1 tablespoon parsley. Season with salt and pepper. Mix in egg.
  • Divide potato mixture into 4 equal portions. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 potato portion to skillet; flatten to 5-inch round. Cook until golden brown on bottom, about 5 minutes. Turn pancake over and cook until brown on bottom and cooked through, about 5 minutes. Transfer to ovenproof platter and place in oven to keep warm. Repeat with remaining 3 portions, adding 1 tablespoon oil to skillet for each pancake.
  • Place 1 pancake on each of 4 plates. Arrange 3 salmon slices atop each. Top pancakes with dollop of crème fraîche mixture. Sprinkle with remaining 1 tablespoon chives and serve immediately.

SALMON POTATO PANCAKES



Salmon Potato Pancakes image

Make and share this Salmon Potato Pancakes recipe from Food.com.

Provided by Chef Pisces

Categories     Christmas

Time 30m

Yield 1 1, 4 serving(s)

Number Of Ingredients 14

1 (16 ounce) can salmon
2 medium sized white onions, chopped
1/4 cup chopped green onion
1/4 cup very finely chopped celery
1 tablespoon onion powder
2 tablespoons black pepper
3 large eggs, well beaten
1/3 cup flour
1/2 cup matzo meal
2 cups corn oil
16 ounces refrigerated diced potatoes (could also be shredded potatoes)
1 cup chicken stock
3 tablespoons salt
3 tablespoons butter

Steps:

  • In a saute pan, melt the butter and then add white onions and saute till translucent, then add in the green onions and celery. Saute till everything is simmered and softened.
  • Beat the eggs in a small mixing bowl and set aside. In a larger mixing bowl pour in the chicken stock and add the onion powder, pepper, drained salmon and mix together using a wooden spoon or rubber spatula until incorporated.
  • Preheat an electric skillet with the corn oil to 350F, or medium heat.
  • Back to the mix: add the cooked celery and onions to the salmon mixture and mix gently. Now add in salted diced/shredded potatoes. The very last ingredients added should be the flour/matzo meal and the eggs. At this point, the mixture should form clumps, which can be shaped into pancakes.
  • Drop each pancake into the hot oil and fry for 15 min or until lightly golden. Drain on paper towels.

Nutrition Facts : Calories 1478.9, Fat 127.6, SaturatedFat 22, Cholesterol 216.3, Sodium 5551.9, Carbohydrate 51.1, Fiber 5.5, Sugar 4.8, Protein 35.5

POTATO APPLE PANCAKES



Potato Apple Pancakes image

This was my grandpa's favorite recipe to make on St. Patrick's Day morning - I can smell the aroma of cooking pancakes just talking about them! We often used the leftovers to make meat or cheese roll-ups. As you can imagine, we always urged Grandpa to make plenty of these!

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 20m

Yield 10-12 pancakes.

Number Of Ingredients 8

2 large potatoes, peeled
2 medium apples, peeled
2 large eggs, lightly beaten
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
Oil for deep-fat frying
Sour cream, optional

Steps:

  • Finely shred potatoes and apples; pat dry. Place in a bowl; add the eggs, onion, flour and salt and mix well. , In a skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. pancakes. Fry until golden brown; turn and cook the other side. Drain on paper towels. Serve immediately with sour cream if desired.

Nutrition Facts :

POTATO PANCAKES WITH HOMEMADE APPLESAUCE



Potato Pancakes with Homemade Applesauce image

Comfort food to the max. Nothing beats these potato pancakes and applesauce, especially with a pork roast or ham steak.

Provided by evelynathens

Categories     Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

3 large baking potatoes, peeled and diced
2 tablespoons butter
1 tablespoon minced shallot
1 egg, beaten
1/2 teaspoon salt
1 pinch fresh ground black pepper
1/2 cup vegetable oil
3 granny smith apples, cored and cut into medium chunks
8 ounces orange juice
1/4 cup brown sugar
1 small cinnamon stick (or 1/2 teaspoon ground cinnamon)
2 whole cloves
1/4 teaspoon ground nutmeg
1 teaspoon butter (optional)

Steps:

  • Place potatoes in a medium saucepan with enough cold water to cover.
  • Bring the water to a boil and cook the potatoes until fork tender.
  • Drain the potatoes and return them to the pan and cook over low heat for 2-3 minutes more, shaking the pan.
  • Transfer the potatoes to a mixing bowl.
  • Heat the butter in a skillet over medium heat.
  • Add the shallots and cook until translucent, about 4-6 minutes.
  • Add the butter, egg, salt and pepper to the potatoes and stir to combine.
  • When cool, shape mixture into 8 small pancakes.
  • Heat about 1/4 inch of oil in a skillet over high heat.
  • Add the potato pancakes and cook 2-3 minutes or until golden brown.
  • Turn the cakes and reduce the heat to medium and cook for 2-3 minutes more.
  • Drain the cakes on the paper towels and serve with applesauce.
  • Homemade Applesauce: Combine all ingredients in a heavy saucepan and bring to a boil.
  • Reduce the heat to simmer and cook until the apples are fork tender.
  • Remove from the heat and mash all the ingredients together using a potato masher.
  • Stir in the butter, if using.

Nutrition Facts : Calories 543.1, Fat 34.7, SaturatedFat 7.7, Cholesterol 68.1, Sodium 360.9, Carbohydrate 57.1, Fiber 4.7, Sugar 30.1, Protein 4.5

POTATO-APPLE PANCAKES WITH SMOKED SALMON AND HORSERADISH



Potato-Apple Pancakes with Smoked Salmon and Horseradish image

Categories     Potato     Appetizer     Fry     Hanukkah     Horseradish     Apple     Salmon     Winter     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 16

Number Of Ingredients 16

1 pound russet potatoes, peeled, cut into 1 1/2-inch pieces
1 medium onion, peeled, quartered
1 2-inch cube peeled celery root (celeriac)
1 medium Granny Smith apple (unpeeled), quartered, cored
1 large egg
1 green onion, finely chopped
1 tablespoon chopped fresh marjoram
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup all purpose flour
Vegetable oil (for frying)
garnish
1 8-ounce container crème fraîche or sour cream
2 tablespoons drained prepared white horseradish
8 ounces thinly sliced smoked salmon
Chopped fresh chives

Steps:

  • Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour.
  • Pour enough vegetable oil into heavy large skillet to cover bottom. Heat oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.
  • Mix crème fraîche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon. Sprinkle with chives and serve.

Tips:

  • Use a large bowl to mix the batter, as it will be quite thick.
  • If the batter is too thick, add a little milk or water until it reaches the desired consistency.
  • Be careful not to overmix the batter, as this will make the pancakes tough.
  • Heat a large skillet over medium heat before cooking the pancakes.
  • Add about 2 tablespoons of butter or oil to the skillet before adding the pancake batter.
  • Cook the pancakes for 2-3 minutes per side, or until they are golden brown and cooked through.
  • Serve the pancakes immediately with your favorite toppings, such as smoked salmon, horseradish, sour cream, or applesauce.

Conclusion:

Potato apple pancakes are a delicious and unique way to enjoy breakfast, lunch, or dinner. They are easy to make and can be served with a variety of toppings. The combination of potatoes, apples, and spices creates a flavorful and satisfying pancake that is sure to please everyone at the table. So next time you are looking for a new and exciting recipe to try, give potato apple pancakes a try!

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