These crispy potato pancakes topped with silky smoked salmon, tangy crème fraîche, and our premium caviar make an elegant appetiser or luxurious brunch dish. The combination of golden potato pancakes, fresh herbs, and delicate caviar creates a restaurant-quality recipe that’s surprisingly simple to prepare at home. Whether you’re entertaining guests, celebrating a special occasion, or looking for an impressive canapé, this smoked salmon and caviar recipe is guaranteed to impress.

Ingredients (makes 12)

Herby Crème Fraîche

• 150ml crème fraîche
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh chives, snipped
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper, to taste

Potato Pancakes

• 2 medium baking potatoes (about 500g), peeled
• 1 small onion
• 1 large egg, lightly beaten
• 2 tablespoons plain flour
• ½ teaspoon baking powder
• 150ml vegetable oil, for frying

Serving

• 250g thinly sliced smoked salmon
• 50g premium caviar – our Oscietra Caviar works perfectly. Or you could use our Imperial Caviar for a more briny, fishy flavour.

How to Make Potato Pancakes with Caviar

1: Prepare the Herb Crème Fraîche

In a small bowl, combine the crème fraîche, chopped dill, and lemon juice. Season with salt and freshly ground black pepper, then stir through the chives. Cover and refrigerate until ready to serve.

2: Make the Potato Pancake Mixture

Using a food processor or box grater, coarsely grate the potatoes and onion. Transfer the mixture to a clean kitchen towel and squeeze out as much excess moisture as possible. This helps create wonderfully crisp potato pancakes.

Place the grated vegetables in a medium bowl and mix with the egg, flour, baking powder, 1 teaspoon of salt, and ¼ teaspoon of black pepper until evenly combined.

3: Fry the Potato Pancakes

Heat the vegetable oil in a large non-stick frying pan or on a griddle over medium-high heat until shimmering.

Drop approximately 2 tablespoons of the potato mixture into the pan and gently flatten to form a 3-inch pancake. Cook around 5–6 pancakes at a time for about 4 minutes, or until the underside is golden brown. Flip and cook for a further 2 minutes until crisp and cooked through.

Transfer to kitchen paper to drain and repeat with the remaining mixture. You should have approximately 12 crispy potato pancakes.

4: Assemble and Serve

Arrange the warm potato pancakes on a serving platter. Top each with a spoonful of the chilled dill crème fraîche, a slice of smoked salmon, and a generous spoonful of premium caviar.

Serve immediately while the pancakes are warm for the perfect contrast between crisp potato, creamy topping, rich smoked salmon, and delicate caviar.

Tips for the Best Potato Pancakes with Caviar

• Thoroughly squeeze the grated potatoes in a clean cloth to achieve extra crispy pancakes by removing as much starch as possible.
• Use high-quality smoked salmon and our caviar for the best flavour and presentation.
• Prepare the herb crème fraîche in advance to allow the flavours to develop.
• Perfect for festive entertaining, Christmas canapés, New Year’s Eve celebrations, Mother’s Day brunch, or luxury weekend breakfasts.

Frequently Asked Questions

What type of caviar is best for potato pancakes?

Traditional sturgeon caviar (Oscietra, Beluga, Baerii, Imparial or Kaluga) offers the most luxurious experience, but our Trout roe or other premium fish roe also pair beautifully with crispy potato pancakes.

Can I make the potato pancakes ahead of time?

Yes. Fry the pancakes in advance and reheat them in a hot oven or air fryer until crisp before assembling with the smoked salmon, crème fraîche, and caviar.

What should I serve with caviar potato pancakes?

These elegant potato pancakes pair wonderfully with Champagne, sparkling wine, chilled vodka, or a crisp dry white wine, making them an ideal appetiser for special occasions.