The best pancakes in world do not need any syrup at all.  Mix alder smoked salmon into shredded potato or zucchini pancakes for a lasting breakfast with gusto.  These are a little different from that fluffy sweet stuff and are sure to appeal to the distinguished.  Leave the berries and the butter alone and start your day right with Pacific smoked sockeye or sweet smokey pink salmon.  Graduate to sustenance and robust flavor with  The recipe page has something for everyone but this one is for grownups.

Potato-Apple Pancakes with Smoked Salmon and Horseradish

Bon Appétit  | December 1999


  • 1 pound russet potatoes, peeled, cut into 1 1/2-inch pieces
  • 1 medium onion, peeled, quartered
  • 1 2-inch cube peeled celery root (celeriac)
  • 1 medium Granny Smith apple (unpeeled), quartered, cored
  • 1 large egg
  • 1 green onion, finely chopped
  • 1 tablespoon chopped fresh marjoram
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup all purpose flour
  • Vegetable oil (for frying)


  • 1 8-ounce container crème fraîche or sour cream
  • 2 tablespoons drained prepared white horseradish
  • 8 ounces thinly sliced smoked salmon
  • Chopped fresh chives


Preheat oven to 325°F. Place baking sheet in oven. Place colander in large bowl. Line the colander with kitchen towel. Using processor fitted with shredding blade, coarsely grate potatoes, onion, celery root and apple at the same time. Transfer potato mixture to towel. Gather towel tightly around potato mixture and squeeze out as much liquid as possible into bowl; discard liquid. Place potato mixture, egg, green onion, marjoram, salt and pepper in same bowl; toss to blend. Mix in flour.

Pour enough vegetable oil into heavy large skillet to cover bottom. Heat the oil over medium-high heat. Working in batches, drop 1/4 cup pancake mixture into skillet for each pancake. Using bottom of metal spatula, flatten each mound to 3-inch round. Fry until cooked through and crisp, about 3 minutes per side. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining pancake mixture, leaving behind any liquid that collects in bottom of bowl.

Mix crème fraîche and horseradish in small bowl. Arrange 2 pancakes on each plate. Garnish pancakes with dollop of horseradish cream and smoked salmon. Sprinkle with chives and serve.