Reibekuchen mit Räucherlachs (Potato Pancakes with Smoked Salmon)
Why this recipe works
- Crisp potato edges: Salting and squeezing the grated potato removes excess moisture, helping the pancakes fry crisp rather than turn soft.
- Balanced savoury topping: Smoked salmon adds salt and depth, while crème fraîche and dill bring coolness and freshness to the hot pancakes.
- Ready without a long cook: The potatoes are grated, mixed and pan-fried straight away, keeping the recipe practical for a weeknight meal.
Get the most out of this recipe
Texture tips
- Remove as much moisture as possible: After salting, squeeze the grated potato firmly before mixing in the egg and flour; wet potato is the main cause of soft pancakes.
- Flatten the pancakes: Press the mixture into thin, even rounds in the pan so the centres cook through while the edges turn crisp.
Common mistakes
- Do not overcrowd the pan: Fry in batches so the oil temperature stays steady and each pancake has enough space to brown properly.
- Keep the heat controlled: Medium-high heat gives colour and crispness; if the pancakes darken too quickly, reduce the heat so the potato cooks through.
- Add the toppings at the end: Top with smoked salmon and crème fraîche just before serving so the pancakes stay hot and crisp.
Make-ahead tips
- Store pancakes and toppings separately: Keep the cooked pancakes apart from the smoked salmon, crème fraîche and dill to preserve texture and freshness.
- Re-crisp in a dry pan: Warm the pancakes in a dry frying pan over a medium heat until piping hot and crisp before adding the chilled toppings.
- Best served fresh: Reibekuchen are at their crispest straight from the pan, so make them close to serving time when possible.
Authenticity notes
- German potato pancake style: Reibekuchen are German grated potato pancakes, commonly fried until crisp and served hot with either sweet or savoury toppings.
- Savoury topping variation: Smoked salmon, crème fraîche and dill make this a savoury version; applesauce is another well-known pairing in many German settings.
Equipment you'll need
Ingredients
Instructions
- Peel the potatoes, then coarsely grate them into a mixing bowl. Sprinkle over the fine sea salt, toss, and leave for 5 minutes to draw out moisture.
- Squeeze the grated potatoes firmly in your hands over the sink to remove as much liquid as possible, then return them to the bowl. Add the egg, plain flour, and black pepper, and mix until evenly combined.
- Heat 3 tbsp of the sunflower oil in a large frying pan over a medium-high heat. Spoon in half the mixture and flatten into 3 to 4 small pancakes; pan-fry for 3 to 4 minutes per side until deep golden and crisp.
- Transfer the pancakes to a plate and repeat with the remaining 3 tbsp sunflower oil and the rest of the mixture. Keep the heat steady so they cook through without burning.
- Divide the hot potato pancakes between two plates. Top with smoked salmon, add a spoon of crème fraiche, and finish with fresh dill.
Recipe notes
Tips
- For the crispest result, squeeze the grated potatoes very well; excess moisture is the main reason potato pancakes turn soft.
- If you are serving anyone who is pregnant, elderly, or immunocompromised, choose pasteurised egg and smoked salmon from a reputable source, and keep the fish properly chilled until serving.
Substitutions
- Replace Crème fraiche with Greek yogurt for a lighter, tangier topping.
- Replace Fresh dill with Fresh chives for a milder, oniony finish.
Storage
- Refrigerate up to 2 days
- Store the potato pancakes and toppings separately in the fridge. Reheat the pancakes in a dry frying pan over a medium heat for 2 to 3 minutes per side until piping hot and crisp, then add the smoked salmon, crème fraiche, and dill just before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 40min (35min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Eggs Fish Gluten Wheat
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