Entree: Germany – Berlin-Brandenburg – Kartoffelpuffer mit Lachs (Crispy pan-fried potato pancakes served with smoked salmon and dill sour cream)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) starchy potatoes, peeled and grated (about 4 medium)
- 1 small onion, grated (about 2 1/8 oz (60 g))
- 2 large eggs
- 1/4 cup (30 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/3 cup (80 ml) vegetable oil for frying, plus more as needed
- 8 oz (225 g) smoked salmon, sliced
- 1 cup (240 g) sour cream
- 2 tbsp (8 g) fresh dill, finely chopped
- 1 tbsp (15 ml) lemon juice
- Lemon wedges for serving

Show original ingredient measurements

- 2 lb (900 g) starchy potatoes, peeled and grated (about 4 medium)
- 1 small onion, grated (about 60 g)
- 2 large eggs
- 1/4 cup (30 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/3 cup (80 ml) vegetable oil for frying, plus more as needed
- 8 oz (225 g) smoked salmon, sliced
- 1 cup (240 g) sour cream
- 2 tbsp (8 g) fresh dill, finely chopped
- 1 tbsp (15 ml) lemon juice
- Lemon wedges for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. After peeling and grating potatoes, place grated potatoes and grated onion in a clean kitchen towel and squeeze out as much liquid as possible; collect and discard excess liquid. Transfer drained potatoes and onion to a bowl and mix with 2 large eggs, 1/4 cup (30 g) flour, 1 tsp (6 g) salt, and 1/2 tsp (1 g) pepper until combined.
2. Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom about 1/8 inch (3 mm). Drop heaping tablespoons of potato mixture into the skillet, flattening each into 3–4 inch (7–10 cm) pancakes; fry 3–4 minutes per side until deep golden and crispy. Transfer to a paper towel-lined plate and keep warm while frying remaining pancakes.
3. Stir together 1 cup (240 g) sour cream, 2 tbsp (8 g) chopped dill, and 1 tbsp (15 ml) lemon juice; season to taste with salt and pepper.
4. To serve, top Kartoffelpuffer with slices of smoked salmon (about 2 oz (55 g) per serving) and a dollop of dill sour cream, garnish with extra dill and lemon wedges.

1. After peeling and grating potatoes, place grated potatoes and grated onion in a clean kitchen towel and squeeze out as much liquid as possible; collect and discard excess liquid. Transfer drained potatoes and onion to a bowl and mix with 2 large eggs, 1/4 cup (30 g) flour, 1 tsp (6 g) salt, and 1/2 tsp (1 g) pepper until combined.
2. Heat a large skillet over medium-high heat and add enough vegetable oil to coat the bottom about 1/8 inch (3 mm). Drop heaping tablespoons of potato mixture into the skillet, flattening each into 3–4 inch (7–10 cm) pancakes; fry 3–4 minutes per side until deep golden and crispy. Transfer to a paper towel-lined plate and keep warm while frying remaining pancakes.
3. Stir together 1 cup (240 g) sour cream, 2 tbsp (8 g) chopped dill, and 1 tbsp (15 ml) lemon juice; season to taste with salt and pepper.
4. To serve, top Kartoffelpuffer with slices of smoked salmon (about 2 oz/55 g per serving) and a dollop of dill sour cream, garnish with extra dill and lemon wedges.