Salmon Scallion Potato Pancakes

2019-02-11
  • Yield : 50 silver dollar size pancakes
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 35m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • San Fran-Caesar with Sour Dough Croutons

  • Cinnamon Roll Bread Pudding

  • Spiced Venison with Parsnip Puree and Parsley Oil

  • Bonfire Smoky Mary

  • Fresh Cran-Apple Crostata

Ingredients

  • 1 package (about 2 cups) frozen packaged hash browns
  • 1 tablespoon buttermilk pancake mix
  • 1 egg
  • 1/2 package leek-chive soup mix
  • 1/2 cup thinly sliced scallions, plus more for garnish
  • 1 tablespoon rose water
  • 2 tablespoons canola oil
  • Sour cream, for garnish
  • Pre-sliced smoked salmon strips

Method

Step 1

In a large bowl combine hash browns, pancake mix, egg, soup mix, scallions, and rose water. Heat oil on a griddle or large skillet over medium-high heat. Drop hash brown mixture, in tablespoon-sized portions onto hot pan, and cook until golden brown, turning halfway through. Remove from pan to drain and then serve by placing a dollop of sour cream on top of each pancake. To create an extremely special garnish, roll each salmon strip, starting with large end, and place on its side to create a rose-shaped bundle. Place 1 "rose" salmon strip on each potato pancake amid the sour cream. Sprinkle with scallions.

Leave a Reply

Your email address will not be published. Required fields are marked *