Potato Pancakes

Serves 6 | Finish in 30 minutes (48 hours to brine)


For the Gravlax:
3 lb salmon filet, skin on
¼ cup sugar
½ cup kosher salt
½ cup Litehouse® Instantly Fresh Dill 
For the Pancakes:
1 lb. potatoes
1 egg
2 tsp. Litehouse® Instantly Fresh Spring Onion 
2 tsp. Litehouse® Instantly Fresh Parsley 
2 tsp. Litehouse® Instantly Fresh Chives 
½ tsp. salt
4 tbsp. flour
6 tsp. Litehouse® OPA Feta Dill


For the salmon:  Combine sugar, salt and dill.  Rub into fish on both sides and top with remaining mixture.  Tightly wrap in plastic wrap, and place on sheet pan. Top with another sheet pan and weigh down with 3-4 dinner plates.  Refrigerate for 48 hours.
For the Pancakes:  Grate potatoes and place in bowl.  Add remaining ingredients and combine. 
Add oil to skillet to ¼ inch over medium high heat.   Place ¼ cup of potato mixture in skillet and spread thin.  Cook for approximately 5 minutes per side until brown and cooked trhough.
To serve: Rinse excess salt off of salmon. Top each pancake with 1 tsp. Litehouse® dressing.  Thinly slice salmon and place 1 oz on each pancake.  

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