Potato Pancakes with Beetroot, Smoked Salmon, Goat Cheese and Pine Nuts
Crisp potato pancakes topped with earthy beetroot, silky smoked salmon, tangy goat cheese and toasted pine nuts make a smart modern brunch or light supper. The flavours balance ri…
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Servings: 4 | Prep: 25 min | Cook: 25 min | Total: 50 min
Tags: beetroot, brunch, goat cheese, light supper, modern European, potato pancakes
Ingredients
- 700.0 g floury potatoes (peeled)
- 250.0 g beetroot (cooked and cut into small dice or thin matchsticks)
- 160.0 g smoked salmon (sliced)
- 120.0 g soft goat cheese (crumbled)
- 35.0 g pine nuts (for toasting)
- 1.0 onion (small, finely grated)
- 1.0 egg (medium)
- 35.0 g plain flour
- 1.0 lemon (zested and cut for serving)
- 15.0 g fresh dill (roughly chopped, plus extra for garnish)
- 1.0 tsp salt (plus more to taste)
- 0.5 tsp black pepper (freshly ground, plus more to taste)
Instructions
- Toast the pine nuts over a low heat for 2 to 3 minutes, stirring often, until lightly golden and nutty-smelling, then tip them out straight away so they do not catch.
- Mix the beetroot with the olive oil, half the lemon zest, a small pinch of salt, a few grinds of black pepper and half the dill, then leave it for 10 minutes so the flavours soften and the beetroot becomes glossy.
- Coarsely grate the potatoes, squeeze them very firmly in batches to remove as much liquid as possible, then combine them with the grated onion, egg, plain flour, the salt and the black pepper until the mixture looks evenly coated and just holds together.
- Heat a thin layer of neutral oil over a medium heat for 2 minutes, then fry a small test spoonful of potato mixture for 1 to 2 minutes until golden at the edges and season the remaining mixture if needed.
- Spoon the potato mixture into 8 small pancakes in batches and flatten them gently, then cook over a medium heat for 3 to 4 minutes on each side until deep golden brown, crisp on the outside and tender in the centre, adjusting the heat if they colour too quickly.
- Transfer the cooked pancakes to a warm plate while you fry the rest over a medium heat for a further 6 to 8 minutes, adding a little more oil if the pan looks dry, until every pancake feels crisp when lightly pressed.
- Stir the remaining dill into the sour cream with a squeeze of lemon juice and a little black pepper, then taste and add a tiny pinch of salt only if needed, as the salmon and cheese are already salty.
- Top each warm potato pancake with a spoonful of dill sour cream, a little beetroot, folds of smoked salmon and crumbled goat cheese, then finish with the toasted pine nuts and extra dill and serve at once while the pancakes are still crisp and hot.
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