103 - Smoked Salmon Galettes


103 - Smoked Salmon Galettes

Add To Cart

Potato Pancakes:

2 large Idaho potatoes - peeled and cleaned

1 small yellow onion

1/2 AP flour

1 lg. egg

S&P to taste


1/2 lb sliced smoked salmon, or lox, gravlox, or preference

1 tbs capers


For Creamcheese Spread:

1/4 cream cheese

1/4 cup grated horseradish, drained

1 tsp white pepper

Whip ingredients with fork until well mixed

1 or 2 fresh sprigs of dill


Using box grater, shred potatoes and onions.  Add remaining ingredients and mix well.  Cover tightly and set aside.


In large skillet heat 1/2 cup of veggie or canola oil until ready for frying (aprox 350 degrees).  Using large spoon place ping pong ball sized chunk of potato mixture into skillet, press flat with spoon.  Don't overcrowd pan.  Fry about 2 minutes or until golden & turn and continue cooking for another 2 minutes.  Set on paper towel to drain. 

Smear desired amount of cream cheese mixture on potato pancake. 

Layout salmon slices trimmed to one inch strips.  Begin tightly rolling on slight angle until completely rolled.  If needed slightly pull down sides to give the appearance of a flower.  Place salmon roll on pancake.  garnish with capers, small piece of dill, & a couple turns of black pepper. 

Arrange on bed of greens and serve at room temp.