Potato Pancakes With Smoked Salmon

This week at Superette we are taking inspiration from Vivian Lui’s Eat California cookbook and making the Potato Pancakes with Smoked Salmon. With the rainbow of root vegetables available in California and New Zealand, this is a good recipe to experiment with your other favourites – beet, carrot or sweet potato.

Serves 4. Prep time 14 mins. Cook time 40 mins.


  • 450g potatoes, such as russet, peeled
  • 450g celeriac, peeled
  • 1 small onion, peeled
  • 1 1/2 teaspoon celery seeds
  • Sea salt flakes and freshly ground black pepper
  • 60g unsalted butter, cubed
  • 3 tablespoons extra virgin olive oil
  • 4 large eggs
  • 170g smoked salmon, finely sliced
  • 60g cured salmon roe
  • Handful of fine herbs, such as nasturtium, fennel fronds and chervil


Use the shredder attachment of a food processor (or a box grater) to loosely grate the potato, celeriac and onion. Place the mixture on a clean dish towel and squeeze out as much liquid as possible. Transfer to a large bowl and add the celery seeds and 1/2 teaspoon salt. Toss well to combine.

Heat a 25 cm cast-iron pan over medium heat. Add 20g of the butter and 2 tablespoons of the olive oil. Once the butter has melted and foam has subsided, swirl the pan to coat. Add the grated potato mixture and press firmly into the pan with a fat spatula. Dot the top with the remaining butter and drizzle over the remaining olive oil. Cook for 10-15 minutes until the edges and bottom are deep brown and crisp, rotating the pan occasionally to ensure the heat is evenly distributed. Gently run a small metal spatula around the edges of the pan, then wiggle the pan back and forth to ensure that the pancake releases easily. Place a large plate over the top and carefully flip to invert the pancake onto the plate. Slide the pancake back into the pan and return to the heat, pressing to even out the pancake if needed, and repeat on the second side, cooking for another 10-15 minutes. Cool on a wire rack for 5 minutes before cutting into 4 wedges.

Meanwhile, bring a medium saucepan of water to the boil. Reduce the head to a very low simmer, then gently crack in the eggs. Poach for 3-4 minutes for medium-soft yolks. Use a slotted spoon to transfer to a plate. Lightly dab wafer off the bottom before serving.

Serve the pancake wedges with the poached eggs, sliced salmon, roe, herbs and lightly season.

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