Potato and Smoked Salmon Pancakes with Creamy Dill Sauce

Blogger Lauren Keating of Healthy-Delicious.com shares a Scandinavian treat.

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 250
Fat 7g
Saturated Fat 1 1/2g
Sodium 190mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 250
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 40mg; 40%;
Sodium: 190mg; 190%;
Total Carbohydrate: 35g; 35%
(Dietary Fiber 3g 3% Sugars 4g 4% ),
Protein: 11g; 11%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 10%;
Calcium: 10%;
Iron: 6%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 30 min
Servings 6

Ingredients

1: egg

1/2: cup fat-free (skim) milk

1: container (6 oz) Yoplait® Greek Fat Free plain yogurt

3/4: cup Gold Medal® whole wheat flour

5: russet potatoes (about 1 1/2 lb), peeled

1: small onion

4: oz smoked salmon, chopped

2: tablespoons vegetable oil

1: tablespoon fat-free (skim) milk

1: tablespoon chopped fresh dill weed

: Dash pepper

Directions

1 In large bowl, beat egg, 1/2 cup milk and 2 tablespoons of the yogurt. Stir in flour to make a thin batter.
2 Shred potatoes and onion into batter. Stir in salmon.
3 In 10- to 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Using 1/4-cup measuring cup, scoop batter into skillet to make each pancake. Gently press down on top of each pancake with pancake turner to flatten. Cook 2 minutes on each side or until pancakes are golden brown and crispy. Add remaining tablespoon oil as needed.
4 To make sauce, stir together remaining yogurt, 1 tablespoon milk and the dill. Season to taste with black pepper. Serve sauce with pancakes.

Did You Know?

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Expert Tips

To test the temperature of the oil, add a little bit of batter to the pan—it should immediately sizzle but should not burn.

Dry, starchy potatoes like russets are best for this recipe. Other less starchy varieties won’t hold together.

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We calculated the nutrition of this recipe at the time it was created on 05/21/2012. NOTE: We do not include optional ingredients in our calculations.