Potato Pancakes with Smoked Salmon Canape's
This is one of my favorite canapes. Its a bit labor intensive making the pancakes but, they can be made ahead and crisped up in a hot oven. Then they can be arranged on a tray quite quickly.
Ingredients
- 600 gr baking potatoes
- 28 gr red onion finely sliced
- 3 tbsp milk
- 2 small eggs or 1 1/2 large eggs
- 20 gr corn starch
- 1 tsp salt
- 1 tbsp olive oil for frying
- 1 tbsp butter for frying
- 1 small container crème fresh
- 5-6 slices smoked salmon best quality you can get.
Instructions
- Grate the potato and weigh it on a scale. Place the 600 gr (22 oz.) on a clean kitchen towel and squeeze out all the liquid that you can.
- In a bowl mix the milk and cornstarch add the salt and the eggs, mix well and strain into a bowl large enough to hold all the potatoes.
- Add the potatoes and mix (use your hands).
- There should not be any real liquid in the bottom of the bowl.
- Heat the oil and butter in a heavy bottoms frying pan, I use my cast iron pancake pan.
- Using a tablespoon place a small amount of the mixture into the hot oil and butter. Spread the mixture out using the edge of the spoon to make a very thin pancake about 4 cm round (or 2 inches).
- Fry these for about 5 minutes on each side. Remove to a plate lined with paper towels to drain for a minute of two then place on a baking sheet lined with a little aluminum foil.
- These can sit for up to 2 hours covered with a little baking paper.
- When ready to assemble, heat the oven to 200°C or (375°F). Place the baking tray in the oven for about 3 minutes to crisp up.
- Place each pancake on a serving tray and with a small spoon top with a small drop of creme fresh, snip with a pair of scissors small pieces of the smoked salmon and decorate with a little red onion.
Notes
Serving canapes can be a real pain, what is good about these is once the pancakes are made, assembling them only takes a few of minutes.
You can get crispy pancakes every time, by using the butter and the cornstarch instead of plain oil and flour like most recipes call for. The butter and cornstarch help to crisp up the pancakes when you need them for serving.
The pancakes need to be really thin if you want to get them nice and crispy. I used the edge of my spoon as I put them into the pan to spread them out a bit.
You can use chives or spring onions (grass lök eller vår lök) instead of red onion for the pancakes and decoration.
Be patient and be sure that the butter and oil are hot. Be careful that it does not get so hot that the butter burns. I also used a timer when I fried them and it took 5 minutes per side with the large burner of my electric stove set on number 3.
After frying the second batch too much liquid formed in the bottom of bowl, so I put the rest of it into a strainer to get rid of it. (the potatoes were giving off more liquid)
I had to change the oil and butter after 2 batches because it was getting too dark and you want the pancakes cooked but still golden brown in color.
I experimented last night with these to see how long they will sit on a baking tray before I put them in the oven. I had them sitting in the kitchen on the baking tray for 2 hours, only covered with a piece of baking paper. They came back really nicely and were buttery and crispy.
I made this recipe for the pancakes myself and don't think that it would be good for larger pancakes, for that you will need a more traditional recipe that contains flour.
Nutrition
Calories: 46kcalCarbohydrates: 2gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 21mgSodium: 49mgPotassium: 35mgFiber: 0.2gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.2mg
Tried this recipe?Let us know how it was!