I’ll never forget the first time I tasted smoked salmon and dill potato latkes at my friend Rachel’s Hanukkah party. The crispy golden edges gave way to tender potatoes inside, and the smoky salmon on top – wow! It was love at first bite. That perfect combination of textures and flavors turned me into an instant fan.

What makes these latkes special isn’t just their crispy texture (though that’s amazing). It’s how the rich, silky smoked salmon elevates humble potatoes into something truly elegant. The fresh dill adds that bright pop of flavor that ties everything together. I’ve been making my own version ever since that party, tweaking the recipe until I got it just right.

These aren’t your ordinary potato pancakes. The smoked salmon adds a luxurious touch that makes them perfect for special occasions, while still being easy enough for weeknight dinners. Whether you’re serving them as an appetizer or main dish, they’re always a hit. Just wait until you smell them frying – that irresistible aroma will have everyone gathering in the kitchen!

Why You’ll Love These Smoked Salmon and Dill Potato Latkes

Listen, these aren’t just any latkes – they’re little golden miracles that come together in a flash and disappear even faster! Here’s why they’ve become my go-to dish:

Crispy perfection: That satisfying crunch when you bite into them? Pure bliss. The secret’s in squeezing every last drop of moisture from those grated potatoes.
Fancy but easy: Smoked salmon makes them feel luxurious, but the prep couldn’t be simpler – we’re talking 25 minutes from start to plate!
Flavor fireworks: The smoky salmon, fresh dill, and crispy potatoes create this magical trio that’ll have everyone asking for seconds.
Versatile superstar: Equally at home at brunch with mimosas or as a quick weeknight dinner with a simple salad.

Trust me, once you try this combination, you’ll wonder how you ever ate plain latkes!

Ingredients for Smoked Salmon and Dill Potato Latkes

Grab these simple ingredients – you probably have most in your kitchen already! The exact amounts matter here, so measure carefully for that perfect latke texture:

2 large potatoes, grated (trust me, fresh grating makes all the difference)
1 small onion, grated (it adds such nice flavor)
1 egg, beaten (our binding superstar)
2 tbsp all-purpose flour (just enough to hold everything together)
½ tsp salt + ¼ tsp black pepper (seasoning magic)
100g smoked salmon, thinly sliced (the star of our show!)
2 tbsp fresh dill, chopped (that bright, herby punch)
2 tbsp vegetable oil for frying (makes them golden and crisp)
¼ cup sour cream (optional, but oh-so-delicious on top)

See? Nothing complicated – just good, fresh ingredients ready to become something amazing!

How to Make Smoked Salmon and Dill Potato Latkes

Okay, let’s get cooking! These smoked salmon and dill potato latkes come together in three simple stages – and I promise, the results are worth every minute. Just follow these steps, and you’ll have golden, crispy perfection in no time.

Preparing the Potato Mixture

First, grab those freshly grated potatoes and onion – here’s my secret weapon: a clean kitchen towel. Pile the grated veggies in the center, then twist and squeeze like you’re wringing out a wet swimsuit. You’ll be shocked how much liquid comes out! This step is crucial for ultra-crispy latkes. Then just toss them with the egg, flour, salt, and pepper until everything’s nicely combined.

Cooking the Latkes

Heat your oil in a large skillet over medium heat – not too hot, or they’ll burn before cooking through. Drop spoonfuls of the mixture in, flatten slightly with your spatula, and let them sizzle for 3-4 minutes per side. You’ll know they’re ready when they’re that perfect golden-brown color and smell irresistible. Drain them on paper towels to catch any excess oil.

Assembling the Latkes

Now for the fun part! While the latkes are still warm (but not piping hot), drape slices of that gorgeous smoked salmon over each one. Sprinkle generously with fresh dill – the contrast of the bright green against the pink salmon is almost too pretty to eat. Almost. Serve immediately with sour cream if you’re feeling fancy, and watch them disappear!

Tips for Perfect Smoked Salmon and Dill Potato Latkes

After making these latkes more times than I can count, I’ve picked up some foolproof tricks for the best results every time:

Grate fresh: Always shred your potatoes right before cooking – pre-grated ones dry out and won’t crisp up properly.
Non-stick is your friend: Use a good non-stick pan or well-seasoned cast iron to prevent sticking disasters.
Oil temperature matters: If the oil smokes, it’s too hot! Medium heat gives you that perfect golden crunch without burning.
Don’t crowd the pan: Give each latke space to breathe – they’ll crisp up better and be easier to flip.
Serve immediately: These are best piping hot, with the salmon added just before serving to keep everything fresh.

Follow these simple tips, and you’ll be making latkes like a pro in no time!

Serving Suggestions for Smoked Salmon and Dill Potato Latkes

Oh, the possibilities! These latkes shine brightest when served warm with a dollop of cool sour cream – that creamy tang against the smoky salmon is pure magic. For brunch, pair them with mimosas and a simple arugula salad. As appetizers, arrange them on a platter with lemon wedges – they’ll disappear before you can say “seconds please!”

Storing and Reheating Smoked Salmon and Dill Potato Latkes

Here’s my golden rule – these latkes taste best fresh, but if you must store them, keep the components separate! Store plain cooked latkes in an airtight container in the fridge for up to 2 days. When ready to serve, reheat them in a dry skillet over medium heat until crispy again. Only add the salmon and dill after reheating – trust me, cold smoked salmon on hot latkes is divine!

Nutritional Information for Smoked Salmon and Dill Potato Latkes

Here’s the scoop on what you’re eating (because let’s be real – you’ll devour these too fast to count!): Each serving (about 2 latkes) packs roughly 180 calories, with 7g protein from that glorious salmon. They’ve got 20g carbs from the potatoes and just 8g fat – not bad for something so delicious!

Remember, these numbers can change depending on your exact ingredients – especially how much oil gets absorbed during frying. But honestly? When something tastes this good, who’s counting?

Frequently Asked Questions About Smoked Salmon and Dill Potato Latkes

I get so many questions about these latkes! Here are the answers to everything you might wonder:

Can I use something besides smoked salmon?
Absolutely! If you’re not a salmon fan, try thin slices of smoked trout or even crispy bacon. Vegetarian? Roasted red peppers or avocado slices make great alternatives.

Can I make the potato mixture ahead?
You can – but with a caveat. Prepare it up to 2 hours ahead, but store it in the fridge with plastic wrap pressed directly on the surface to prevent browning. The texture does suffer though – fresh is always best!

Why are my latkes soggy?
Two likely culprits: not squeezing enough moisture from the potatoes, or overcrowding the pan. Give them space and really wring out those potatoes – I promise it makes all the difference!

Can I bake these instead of frying?
You can, but they won’t get as crispy. If you must bake, brush with oil and flip halfway at 400°F until golden – about 20 minutes total. But really, that quick fry is worth it for the perfect crunch!