Crispy Potato Leek Pancake with Northwest Smoked Salmon, Creme Fraiche, and Shallots

0.0/5 rating (0 votes)
  • Serves: 4
  • Cal: 611
  • By: Eric Lenard Husky Den University of Washington, Seattle
Crispy Potato Leek Pancake with Northwest Smoked Salmon, Creme Fraiche, and Shallots


  • 2 large Washington Russet potatoes
  • 8 ounces clarified butter
  • 3 large shitake mushroom caps, cleaned and sliced very thin
  • 1 leek, white only, cut in fine julienne
  • 8 ounces cold smoked salmon sliced in thin sheets
  • 1/4 cup crème fraiche
  • 2 tablespoons minced shallots
  • 2 tablespoons minced chives


  1. Scrub potatoes with a vegetable brush under cold running water. Peel. Using the shredding blade of a mandoline (slicer) cut the potato into 1/16th inch long shreds. Rinse in three changes of cold water. Drain and pat dry.

  2. In 8-inch nonstick skillet over medium-high heat, heat 1/4 of the butter until very hot but not smok- ing. Add 1/4 of the mushrooms and 1/4 of the leeks in an even layer, then 1/4 of the potatoes in an even layer. Cook until edges are brown, about 3 to 5 minutes. Turn and cook until the second side is nicely browned about 3 more minutes.

  3. Place on a paper towel-lined baking sheet and keep in 250°F oven while preparing the remaining pancakes. Repeat, using 1/4 of butter, mushrooms, leeks, and potatoes for each pancake.

  4. To serve, place on a warmed plate with mushroom/leek side up. Top each pancake with 1/4 of the smoked salmon, 1 tablespoon crème fraiche and 1 rounded teaspoon each shallot and chives.

Share this recipe


Gluten Free | Main

Follow Us


Washington State Potato Commission

The mission of the WSPC is to support an economically and environmentally sustainable Washington State potato industry by providing strong leadership and innovation, and building partnerships to meet the demands of global consumers.

Contact Us

Office Hours:
Monday – Friday 8am to 5pm

108 S Interlake Road
Moses Lake, WA 98837

Phone: (509) 765-8845
Fax: (509) 765-4853