Boxty with Smoked Salmon and Creme Fraiche

Course Appetizer
Cuisine Seafood


  • 1 Egg
  • 1/4 cup milk
  • 2 tablespoons flour
  • 2 russet potatoes grated and squeezed to remove starchy moisture
  • butter for cooking
  • 1 4 oz package Ducktrap Spruce Pt. smoked salmon
  • 1 container Creme Fraiche
  • 1 bunch dill fronds only


  • In a medium sized bowl, whisk egg then whisk in milk and flour until mixture becomes thick. Stir in potatoes. Liberally salt and pepper.
  • Heat a skillet over medium heat. Melt 1 teaspoon clarified butter. Ladle 1/4 cup boxty batter. Cook 4 minutes, or until exterior becomes crispy. Flip and cook an additional 4 minutes. Remove from heat. Melt more butter on pan and repeat process with remaining boxty batter.
  • To serve: garnish each boxty pancake with 2 slices of salmon, 1 teaspoon crème fraîche, and a generous pinch of dill.
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