Smoked Salmon on Potato Pancakes with Whipped Cream Cheese

overhead view of Smoked Salmon on Potato Pancakes with Whipped Cream Cheese

Smoked Salmon on Potato Pancakes with Whipped Cream Cheese is the perfect appetiser or canapé when you are entertaining. Naturally gluten-free, very easy to prepare and always impressive.

overhead view of Smoked Salmon on Potato Pancakes with Whipped Cream Cheese

When we were young our whole family would gather at my aunt’s house on Christmas morning for a quick hello, present exchange and glass of Buck’s Fizz. There would be a crowd of us of every age range, greeting grannies, clutching presents and dressed in our Christmas finery. Plates of small squares of brown bread, barely buttered, and adorned with wafer thin slices of lemony smoked salmon would make their way across the room, swiped by eager fingers. This is how I first experienced smoked salmon and is the measure of any Christmas canapé I’ve had since, made even more delicious by the rose tinted nostalgia.

side view of Smoked Salmon on Potato Pancakes with Whipped Cream Cheese

So every Christmas I also serve smoked salmon to my small gathering. I don’t eat the brown bread anymore but have replaced it with the most light and fluffy potato pancakes. Naturally gluten-free, made with mashed potato, potato flour and eggs. They are incredibly easy to whip up on Christmas morning but you can also make them a couple of days in advance and just warm them up in the oven to refresh them. Although do serve them at room temperature as you don’t want the cream cheese to melt.

Speaking of cream cheese, I feel it’s an utterly necessary accompaniment to my smoked salmon these days. Whipped up with crème fraiche, a spritz of fresh lemon and slathered thickly onto the pancakes, it’s the ideal cool backdrop to the delicate salmon. However, instead of the restrained slice of smoked salmon we used to have on our bread years ago, I like to pile these potato pancakes high so they look beautifully impressive. One or two of these pancakes per person will be plenty.

overhead view of Smoked Salmon on Potato Pancakes with Whipped Cream Cheese

If you make this Smoked Salmon on Potato Pancakes with Whipped Cream Cheese then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own kitchen creation then I’d also love it if you’d share it and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Smoked Salmon on Potato Pancakes with Whipped Cream Cheese

Smoked Salmon on Potato Pancakes with Whipped Cream Cheese is the perfect appetiser or canapé when you are entertaining. Naturally gluten-free, very easy to prepare and always impressive.
Prep Time15 mins
Cook Time18 mins
Total Time1 hr 33 mins
Course: Appetiser
Cuisine: British
Keyword: potato pancake recipe, smoked salmon and cream cheese potato pancakes
Servings: 10 pancakes
Calories: 202kcal
Author: Georgina Hartley

Ingredients

Potato Pancakes

  • 300 g peeled potatoes quartered
  • 2 eggs
  • 2 egg whites
  • 50 g potato flour
  • 1 tablespoon finely chopped fresh chives + extra to sprinkle
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon ghee or butter
  • 300 g smoked salmon

Whipped Cream Cheese

  • 200 g cream cheese
  • 100 g crème fraiche
  • 1 teaspoon lemon juice
  • pinch of salt

Instructions

  • Place the peeled potatoes in a large saucepan of salted water and bring up to a boil. Turn down to simmer for 12-15 minutes until the potatoes are quite soft.
  • Remove from the heat and drain. Mash the potatoes with a pinch of salt and place in the fridge to chill for at least an hour.
  • Mix the cooled mashed potato in a large bowl with the eggs, egg whites, potato flour, chives and salt and pepper and beat together with a wooden spoon until smooth.
  • Place a cast iron pan or large griddle on a low heat and melt the ghee or butter.
  • Drop a heaped dessert spoon of the potato batter into the pan, smoothing out a little so it makes an even circle. You should be able to fit four of these potato pancakes in the pan, depending on its size.
  • Cook the pancakes for 3-4 minutes on the first side, then flip and cook for another couple of minutes on the second. Remove the pancakes from the pan and pat dry with kitchen paper to remove the excess butter.
  • Cook the rest of the pancakes in batches until all the batter has been used up.
  • Set the pancakes to one side whilst you prepare the whipped cream cheese.
  • Beat together the cream cheese, crème fraiche, lemon juice and salt until light and creamy.
  • Spoon the cream cheese onto each pancake, smoothing into a slight swirl, then pile high with smoked salmon. Garnish with snipped chives, a squeeze of lemon and plenty of cracked black pepper. Serve immediately.

Notes

Adapted from an old recipe in Olive Magazine (I’m pretty sure)
*I like to use ghee when shallow frying due to its high smoking point. Feel free to use butter but keep a close eye to make sure it doesn’t burn.

Nutrition

Calories: 202kcal | Carbohydrates: 9g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 79mg | Sodium: 447mg | Potassium: 283mg | Fiber: 1g | Vitamin A: 10% | Vitamin C: 4.8% | Calcium: 4.7% | Iron: 8.5%

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I have been using this Ghee Easy Organic Ghee, 850 g ever since I completed my last Whole30. I fell in love with this ingredient for its lovely clean taste and also because it’s so good to fry with as it doesn’t burn like butter due to its high smoking point.

One of my very favourite saucepans is my cast iron skillet pan and it is what I used for making these potato pancakes. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it a lot for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Buttered Maple and Bacon Salt Popcorn

Buttered Maple and Bacon Salt Popcorn is the perfect balance of butter, sweet and salt that you need which makes this popcorn totally addictive. With a deep caramel and smoky umami flavour you need look no further for movie night.

Buttered Maple and Bacon Salt Popcorn in a saucepan on a table

I can count on one hand the number of movies I have seen this year. That’s a sad state of affairs considering I studied film at university and always assumed that is the field in which I would be working throughout my adult life. Oh, and by the way I’m not counting animated films. I think I have seen How To Train Your Dragon at least 60 times, Robin Hood maybe 100, Cars 50 times and Frozen 20 times (it’s not one of Cole’s favourites).

So my career in film fizzled out during my twenties but these days I now don’t watch them at all which my teenage self would have found staggering. I also don’t read film reviews anymore so I’ve no idea what is even on at the cinema. I actually was a film reviewer in a previous life so this really makes me sad.

overhead shot of Buttered Maple and Bacon Salt Popcorn in a saucepan on a table with maple syrup and bacon salt

One of the problems I have is the kind of films I will actually watch has narrowed considerably since having children, or maybe just getting older. Horror, gritty realism or anything traumatic or weepy are gonzo. I also have no capacity for concentration these days so anything with a complicated or thought provoking plot is also out. That basically leaves comedy or action, as long as it’s not stupid or with too many guns. Romance I can do though. Bring on the romance. As long as one of them doesn’t die at the end.

Then there’s a timing issue. I only really get to sit down in the evenings around nine, I’m usually working on my laptop for an hour and then I need to go to bed for ten otherwise the night time feeds are too overwhelming. So there isn’t really much time to actually sit down and watch a film from beginning to end.

But since I’m always striving to do better I would really like to get this in check. For the sake of teenage me. I miss getting lost in a film, the journey and escapism of them, and then chatting about them afterwards. So Luke and I have instigated movie nights. Saturday nights we work extra hard to get the children asleep on time so that we can be sat on the sofa by 8pm, house tidied, food eaten and work set aside so we can watch a film together.

A mixing bowl of Buttered Maple and Bacon Salt Popcorn with a wooden spoon

So far we have seen Jumanji and Pitch Perfect 3. I know, we may have set a very high bar choosing films with such worthy artistic merits. Will any other film we watch from this moment on measure up? Only time will tell. This weekend we are contemplating Deadpool 2 so we’re certainly not shying away from the highest of highbrow fare. To be honest I was ridiculously excited the first time we sat down to watch something that it didn’t matter what it was, it felt like such a treat. In particular as you know what goes hand in hand with movie nights.

Popcorn!!

There are certain foods in this house which I leave to Luke and they simply cannot be made without his presence. Cocktails are completely his domain. His cheese and onion toasties rule. Oven baked chips he has absolutely mastered. And his popcorn cannot be beaten. If you have tried my Perfectly Sweet n’ Salty Popcorn (which he kinda helped invent) then you know that we take our popcorn very seriously in this house. The ratio of butter to sweet to salt has to be absolutely spot on. This is what makes perfect popcorn so addictive. Your hand should take on a life of its own and dive into the bowl of its own volition. Before you know it you are licking the butter off your fingers and wondering where it all disappeared to.

Buttered Maple and Bacon Salt Popcorn in a saucepan on a table with maple syrup and bacon salt

Well, this Buttered Maple and Bacon Salt Popcorn takes its cues from my classic recipe and takes it into the stratosphere. The butter is still there as before, tasting divine, the sugar has been replaced though with maple syrup for even more depth of flavour and the salt has been surpassed by my favourite seasoning of all time. Bacon Salt. Bacon Salt makes everything taste better, salty but with a smoky savoury umami flavour. Bacon Salt is very easy to make and will last an age in the fridge. Once you give into its temptation you will be adding Bacon Salt to everything. Trust me.

Buttered Maple and Bacon Salt Popcorn is definitely the only popcorn we will need to accompany our movie night from now on. It even tastes as good the next day, if you dare to leave any in the bowl, as it becomes even more toffee like. Totally dangerous.

Oh, and if you have any recommendations for films that have been released in the past three years I would love to hear them so we can add to our movie night roster. One day you never know, we might even be able to return to the actual cinema. A girl can dream.

overhead shot of Buttered Maple and Bacon Salt Popcorn in a saucepan on a table

If you make Buttered Maple and Bacon Salt Popcorn please leave a comment below and/or give the recipe a rating. I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Buttered Maple and Bacon Salt Popcorn

Buttered Maple and Bacon Salt Popcorn is the perfect balance of butter, sweet and salt with a deep caramel and smoky umami flavour.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Snack
Cuisine: British
Keyword: buttered maple bacon salt popcorn
Servings: 4 people
Calories: 299kcal
Author: Georgina Hartley

Ingredients

  • 1 tablespoon olive oil
  • 100 g popcorn kernels
  • 75 g unsalted butter
  • 3 tablespoon maple syrup
  • 1 teaspoons bacon salt

Instructions

  • Drizzle the olive oil into a large pan with a lid. Turn the heat on and to test when your popcorn is ready just pour in 3 of the popcorn kernels. Place the lid on and leave for the corn to pop, it will take a minute or so to get going.
  • As soon as the 3 kernels have popped then you know it’s the right temperature. Pour in the rest of the popcorn, place the lid on and wait until all the popcorn has popped, shaking the pan every now and then to prevent any burning.
  • Meanwhile melt the butter in a small saucepan with the maple syrup and bacon salt over a medium heat. After the butter has melted it will start sizzling, leave it to sizzle and crackle and so it begins to turn brown. Once the sizzling has stopped and the butter is a nice nutty brown then remove from the heat.
  • By this time the popcorn should also have stopped popping. As soon as the corn can go 3 seconds without popping then remove from the heat immediately so it doesn’t burn and pour into a bowl.
  • Pour the maple and bacon salt butter over the popcorn and stir well so it’s coated thoroughly.

Nutrition

Calories: 299kcal | Carbohydrates: 28g | Protein: 2g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 586mg | Potassium: 102mg | Fiber: 3g | Sugar: 9g | Vitamin A: 9.4% | Calcium: 2.1% | Iron: 4.2%

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Now, you can make the popcorn in any large saucepan with a lid but I would be remiss if I didn’t let you know that I always make my popcorn in my Le Creuset Signature Cast Iron Round Casserole, 28 cm – Marseille Blue. It’s actually great as the popcorn doesn’t stick to the bottom of the casserole or burn as easily as other pans I’ve tried and can fit a lot of popcorn in it which is a bonus. It is pricey though and I wouldn’t recommend you buy if you are only going to make popcorn with it. We use it for everything from pot roasts, stews and stocks to making jams and chutneys. It’s large enough that it is great for so many purposes from sweet to savoury. I have the signature marseille blue colour as when I bought it I wanted it to match the old Le Creuset saucepans handed down to me from my dad but you can get them in other beautiful colours. Different colours are different prices so you can definitely get a good deal if you choose a less popular colour.

This post is not sponsored but the links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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Cumin Whipped Butternut Squash and Red Pepper Dip

Cumin Whipped Butternut Squash and Red Pepper Dip is a super simple vegan appetiser, rich in flavour and personality.

A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites

This Cumin Whipped Butternut Squash and Red Pepper Dip came about in my current bid to cram more veggies into my everyday eating. I love vegetables and have never had a problem fitting them into breakfast, lunch and dinner until my time allotted to preparing my meals was suddenly halved on the arrival of Beau. Pasta Pesto Tuna was on rotation for dinner every other day at one point with nary a vegetable in sight. Vegetables require washing, peeling and chopping, none of which activities appeal at 8.30pm when the children have finally been settled and I have half an hour to make, eat and wash up dinner before crashing out at 9.

A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites

I wrote on Instagram this week how I had a mini meltdown last week which led to no new posts on the blog. I may not have been able to achieve any concrete work due to extreme sleep deprivation and a string of recipe failures. But, what I did achieve was a week of mindful eating. I successfully cut out starchy carbs in the evening which I have found pull my energy and focused on getting as many veggies as I could into my day. It also turns out that not needing to prep carbs for an evening meal actually means dinner gets on the table, or my lap, a lot quicker too. Double win.

Now normally I’m not a big snacker but getting up several times during the night to tend to both children is making me so hungry during the day. So instead of ripping open another packet of oatcakes to scarf as I wait for the kettle to boil I am making sure to chop up a batch of carrot, cucumber and celery sticks at breakfast time to munch on during the day. If Cole assists with this little task then he can’t help but snag himself a fair number of the crudités there and then which has bonus points of getting vegetables in my picky pre-schooler too.

Butternut Squash and Red Peppers in a roasting dish

Now crudités are a pretty crappy snack on their own if I’m honest so I’ve been getting into my dips to make them a more exciting prospect. And since dips don’t live and die by houmous I’ve been branching out a little. I admit was quite proud of myself that my new favourite dip was based around yet more vegetables. I really feel like I’m top of the class at this whole veggie power movement. Not only that but Cumin Whipped Butternut Squash and Red Pepper Dip tastes amazing.

Butternut Squash and Red Peppers in a roasting dish

The butternut squash and red pepper are roasted together with peppery olive oil then whipped in the food processor with a splash of creamy almond milk. The added flavouring is kept simple because of the richness of the roasted vegetables with toasty warming cumin. I’m really loving cumin at the moment and like to add the whole roasted seeds in, some crushed, but mostly whole as I love the crunch.

A pestle and mortar filled with cumin seeds next to a plate of crudites

This Cumin Whipped Butternut Squash and Red Pepper Dip is sophisticated enough that you can serve it for a crowd. It also stands up quite well to sitting on a table for a length of time, houmous can go a little crusty and guac turns brown. This guy though is quite happy chilling on a table for an hour or two without being worse for wear. The dip is vegan so will get you on the good side of your vegan pals but is so good that your carnivore buddies will be scooping it up like there’s no tomorrow.

A bowl of Cumin Whipped Butternut Squash and Red Pepper Dip on a plate of crudites

And you know what, if you serve it on a plate with a pile of chicken fingers your pre-schooler might just take it upon himself to dip dip dip there too. This Cumin Whipped Butternut Squash and Red Pepper Dip is an absolute keeper, we’re really living the veggie dream in our house.

Cumin Whipped Butternut Squash and Red Pepper Dip

Cumin Whipped Butternut Squash and Red Pepper Dip is a super simple vegan appetiser, rich in flavour and personality.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Appetiser
Cuisine: British
Keyword: butternut red pepper dip, butternut red pepper dip recipe
Servings: 6 people
Calories: 169kcal
Author: Georgina Hartley

Ingredients

  • 1 butternut squash
  • 2 large red peppers
  • 4 tablespoons olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons almond milk
  • 1 teaspoon cumin seeds
  • 2 teaspoons extra virgin olive oil to serve

Instructions

  • Pre-heat your oven to 180°C.
  • Prepare your vegetables by peeling, de-seeding and cutting the butternut squash into half inch cubes. De-seed and stalk the red peppers and cut into one inch pieces.
  • Pour the olive oil in a large roasting tray and toss in the butternut squash and red pepper with the salt.
  • Roast the vegetables for about 1 hour 15 minutes. Checking every so often to give a stir.
  • Remove the vegetables from the oven and leave to cool.
  • Pour the butternut squash and the red pepper into a food processor, along with the excess olive oil and whip up with the almond milk until smooth.
  • Toast the cumin seeds in a dry saucepan for thirty seconds then crush lightly in a pestle and mortar and add to the food processor. Pulse into the rest of the dip slightly just to disperse the spice.
  • Transfer the dip to a serving bowl and chill until needed.
  • Serve with a drizzle of extra virgin olive oil and a few extra cumin seeds if you like.

Nutrition

Calories: 169kcal | Carbohydrates: 18g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 561mg | Fiber: 3g | Sugar: 5g | Vitamin A: 300% | Vitamin C: 116.4% | Calcium: 7.3% | Iron: 7.7%

SHOP THE RECIPE

I would be nowhere without my Magimix 4200XL Food Processor – Satin for this recipe. I have easily had it over ten years and I use it nearly every day for whipping up dips, pestos, nut butters, nut and oat flour and making my breadcrumbs. The Magixmix is an impressive piece of kit which even survived being dropped when we moved into our house (although it did have to have the motor replaced but that wasn’t too expensive). I put all the attachments in the dishwasher and they come out brilliantly clean but it also gives just great results. I love my Magimix and along with my Kitchenaid is the piece of equipment I use most often in my kitchen.

The links above are affiliate links so if you decide to buy anything using the links given then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

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