Warm Irish Potato Boxty with Smoked Salmon and Dill Cream
Traditional Irish Potato Pancakes with a Gourmet Twist
A delightful fusion of crispy potato pancakes topped with luxurious smoked salmon and a luscious dill cream, perfect for brunch or a light dinner.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Potato Boxty
For the Smoked Salmon
For the Dill Cream
For the Garnish
Preparation
Preparing the Potato Boxty
Combine Ingredients
In a large bowl, combine grated potatoes, mashed potatoes, flour, milk, and egg.
Ensure potatoes are well-drained to prevent watery boxty.
Season Batter
Season with salt and white pepper, mixing until well combined.
Heat Butter
Heat butter in a non-stick skillet over medium heat.
Preparing the Dill Cream
Mix Ingredients
In a separate bowl, mix together sour cream, fresh dill, lemon zest, salt, and pepper.
Adjust seasoning as needed.
Chill
Chill in the refrigerator until ready to use.
Cooking Process
Frying the Boxty
Heat butter in a pan, scoop batter, and flatten to form pancakes. Cook until golden brown on each side.
Assembling the Dish
Layer smoked salmon over each boxty and drizzle with fresh lemon juice.
Serving
Top with a generous dollop of dill cream just before serving.
Plating & Serving
Warm Irish Potato Boxty with Smoked Salmon and Dill Cream
Warm Irish Potato Boxty with Smoked Salmon and Dill Cream
Plating & Serving
Arrange boxty on a serving platter, topped with smoked salmon slices, a dollop of dill cream, and garnished with fresh dill and lemon wedges.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
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