You probably have already tried Ukrainian potato flapjacks, but today we are going to surprise you. The recipe of these crispy, grated potato cakes is very unusual since they are served together with delicious salmon paste. This paste includes salmon, horseradish sauce, and sour cream combination. Such interesting addition to usual potato flapjacks gives some zest to the whole dish.
Potato flapjacks with salmon paste are perfect for a yummy brunch. They are nourishing, tasty, and very appetizing. If you treat your family members with these pancakes, they will not resist such a temptation and will eat everything in a matter of minutes.
- 2 eggs
- 1 big bulb onion
- 4 tbsp sour cream
- 1 kg (2,2 lb) potatoes
- 1 tbsp horseradish sauce
- 200 g (7 oz) salted salmon
- olive oil (for frying)
- black ground pepper – to taste
- spring onion – to taste
- salt – to taste
Peel a bulb onion and grate it. Peel potatoes and grate them finely. Squeeze extra liquid. Whip eggs. Salt and pepper them. Add the potato and onion mass. Stir the ingredients properly. Preheat olive oil in a skillet. Drop 2 tablespoons of the potato mixture onto the skillet and flatten with a spoon. Make about 5 more pancakes and fry over medium high heat until golden and crispy, about 6 minutes. Transfer the flapjacks to a paper towel to drain. Repeat the same procedure until you use the remaining potato mixture. Keep the cooked flapjacks warm.
Cut salmon fnely. Add sour cream and horseradish sauce. Mix the ingredients and transfer them to a blender. Beat the mass until smooth. Wash and cut spring onion finely. Combine the onion with the salmon paste.
Arrange the flapjacks on a serving plate and top them with the salmon paste.
Enjoy your meal!