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


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


  • 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.


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.


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%


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.

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Peach Pretzel Cheesecake

Peach Pretzel Cheesecake
Conversation this week in our house turned towards Christmas. Yes I know it’s miles away but I’m never far from thinking about Christmas, especially when Pinterest makes me think it’s only round the corner from all the festive images that have been cropping up on my homepage this week.

I don’t want any presents this year I declared magnanimously when I wasn’t even asked. There is nothing I want. My husband looked at me in disbelief, so I felt a bit of clarification was needed. All I really want for Christmas is a mound of pretzels, bags of onion rings and some peanut butter Lindt Lindor.

That’s right, Christmas is when my favourite junkiest foods come into play, which might be something to do with why it’s my favourite time of year. I have learnt to forgo crisps and snacking foods all year round, but those that I have an uncontrollable weakness for, mainly the afore mentioned three, are deemed acceptable on December 25th. From January to November, they are banned from the house. If they are within sniffing range then I shall devour them like a hungry lion, ripping apart the defenseless packet with my teeth whilst omitting guttural growls from the most primal part of me.

Peach Pretzel Cheesecake  |  Stroud Green Larder

So the moment when I decided to use pretzels as the base for this creamy peach pie was the first signal of an imminent downfall. The second signal was when the recipe called for 200g of pretzels and Tesco’s only stocked 175g bags. A saner woman would have judiciously decided to scale down the crust recipe to suit this turn of events, but by this time I had become a lion stalking its prey and I deemed the recipe be altered upon pain of death, so I had to buy 2 x 175g bags. What will you do with the rest of the pretzels my husband nervously inquired. I shrugged non-committedly. The way a double crossing CTU agent has learnt to fool even its most seasoned colleagues. I may also have been on a 24 binge this week.

It has taken me all my adult life to try a pretzel-based pie crust. I know cooks have been churning them out of their kitchens for years, pleased to have alternatives to the digestive biscuit. But it has been something I always admired from afar. However this was the next recipe to try on the baking to-do list which I am currently working my way through.

Turns out that little list of mine is throwing out some absolute corkers. The use of pretzels really has raised the bar for all other crusts. Sweetly savoury with a satisfying crunch, it provides the perfect nest for the pillowy bourbon spiked mascarpone cream and the silky buttery peaches.

Thank goodness we’re still in the last vestiges of summer fruit so this insanely amazing combination was made possible; it was definitely the best reason to crack open my Christmas snacks early doors.

Peach Pretzel Cheesecake  |  Stroud Green LarderAnd those excess pretzels? They didn’t even make it to the end of Stroud Green Road as I carried my shopping home.

Peach Pretzel Cheesecake

200g salted pretzels (you can use gluten-free)
2 tablespoons caster sugar
175g unsalted butter, melted
3 peaches, peeled, stone removed and sliced
40g unsalted butter
pinch of salt
1 tablespoon unsalted butter
1 tablespoon bourbon
250g cream cheese
250g mascarpone
75g icing sugar
2 tablespoon bourbon
1 teaspoon vanilla extract

  1. Pre-heat the oven to 180°C and grease and line a 20cm springform tin.
  2. Place the pretzels in a food processor and whizz up to breadcrumbs.
  3. Add the sugar and melted butter and pulse to combine.
  4. Press the mixture into the bottom of the prepared tin, bringing the crust slightly up the sides and pressing tightly into place.
  5. Bake for 10 minutes then remove from oven and leave to cool.
  6. Next, prepare the peaches by melting the 40g of unsalted butter, then add the peaches. Cook for 10 minutes until the peaches are starting to caramelise at the edges then add the bourbon which will sizzle. Once the bourbon has reduced slightly then remove the peaches from the pan and leave to cool.
  7. To make the bourbon mascarpone cream, pour the cream cheese, mascarpone and icing sugar into a food mixer and whip on high until the cheeses are light and fluffy.
  8. Slowly pour in the bourbon and icing sugar until fully incorporated.
  9. Spooning the bourbon mascarpone cream into the pretzel crust and spread the top evenly.
  10. Place the cheesecake in the fridge overnight to settle.
  11. The next day, when you are ready to eat, arrange the peaches on top, then serve.