If you adore the crispy, golden-brown charm of traditional latkes but want to take things up a notch, the Giant Skillet Potato Latke with Smoked Salmon, Sour Cream, and Dill Recipe is a total game changer. Imagine a massive, perfectly crisped potato pancake cooked in one skillet, layered with silky smoked salmon, refreshing sour cream, and fragrant dill, and finished off with a bright squeeze of lemon. It’s hearty, elegant, and packed with flavors that complement each other in every bite. This dish isn’t just for special occasions—it’s perfect for anytime you want to impress or indulge in a comforting classic with a gourmet twist.

Ingredients You’ll Need

Eight triangular pieces of a golden brown potato pancake are arranged in a circle on a white plate, forming a whole round shape. Each piece has a layer of white cream, topped with a pinkish-orange slice of smoked salmon folded in a loose swirl. Small green dill sprigs are scattered on top, with a sprinkle of black pepper adding contrast. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role in delivering the perfect balance of texture and flavor. They’re simple, accessible, and combine to create that irresistible crispy crunch and fresh, creamy finish.

Maris Piper potatoes: These starchy potatoes give the latke its fluffy inside and crispy outside texture when cooked.
Onion: Adds sweetness and moisture, keeping the latke tender and flavorful.
Salt and freshly ground black pepper: Essential for seasoning and enhancing all the natural flavors.
Large egg: Acts as a binder to hold the grated potato and onion together perfectly.
Plain flour: Lightly thickens the mixture so it holds its shape without becoming heavy.
Sunflower oil: Ideal for frying because it withstands high heat and helps achieve that crisp crust.
Smoked salmon: Brings a rich, smoky, and slightly salty contrast that elevates the latke beautifully.
Sour cream: Adds a tangy creaminess that balances the smoky fish and crispy potato.
Dill: Fresh herbaceous notes that brighten the dish and add complexity.
Lemon: A final squeeze of fresh citrus to bring everything alive with a touch of zing.

How to Make Giant Skillet Potato Latke with Smoked Salmon, Sour Cream, and Dill Recipe

Step 1: Prepare the Potatoes and Onion

Start by peeling your Maris Piper potatoes and grating them finely. Do the same with the onion. Using a clean kitchen towel or cheesecloth, squeeze out as much excess moisture as you can from the grated mixture. This step is crucial because it helps the latke become wonderfully crisp when frying.

Step 2: Mix Ingredients

Transfer the dried potato and onion mixture into a large bowl. Season generously with salt and freshly ground black pepper. Add the beaten egg and sprinkle in the flour. Stir well until everything is combined into a sticky batter-like consistency that will hold together when cooked.

Step 3: Cook the Giant Latke

Heat a generous amount of sunflower oil in a large, heavy-bottomed skillet on medium heat. When the oil is shimmering, pour in the entire potato mixture, gently pressing it down with a spatula to form one giant round pancake, about 1 to 1.5 inches thick. Cook for about 7-10 minutes on each side until golden brown and crisp. Take your time with this step; patience pays off with a crust that’s perfectly crunchy on the outside and tender inside.

Step 4: Assemble with Smoked Salmon, Sour Cream, and Dill

Once the giant latke is cooked, transfer it carefully onto a serving plate. Spread dollops of sour cream over the top, followed by generous slices of smoked salmon. Sprinkle freshly chopped dill all over, and finish with a squeeze of lemon juice for that final pop of brightness.

How to Serve Giant Skillet Potato Latke with Smoked Salmon, Sour Cream, and Dill Recipe

A single-layer round potato pancake inside a slightly worn metal frying pan with a handle. The pancake is light golden with visible strands of grated potato tightly packed and cooked into a flat, even layer that covers the whole pan bottom. The potato strands are soft and moist with a slightly creamy texture, showing some shine from cooking oil. The pan is resting on a surface with a dark wooden texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the classic topping, add thinly sliced red onions or a few capers for a delightful tang and crunch. A sprinkle of extra dill or chives can make the plate look fresh and inviting, and doesn’t forget a lemon wedge on the side for anyone who loves an extra citrus kick.

Side Dishes

This dish shines best on its own or paired with light salads like arugula tossed in lemon vinaigrette or a simple cucumber salad to keep things fresh. For a heartier meal, steamed asparagus or sautéed greens bring subtle earthiness that complements the smoky and creamy latke toppings.

Creative Ways to Present

Impress guests by serving the latke on a wooden board with small bowls of additional toppings like crème fraîche, horseradish, or dill pesto. You can also cut the giant latke into wedges and serve it like a savory tart, making it perfect for sharing at brunch or a casual dinner gathering.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, wrap the latke tightly in plastic wrap or place in an airtight container. Stored in the fridge, it will keep well for up to 2 days. This makes it an excellent make-ahead treat for busy days when you want something quick and tasty.

Freezing

While the giant latke is best enjoyed fresh for maximum crispiness, you can freeze portions if needed. After cooking, let it cool completely, then wrap it well in foil and place in a freezer bag. It will keep for up to 1 month, though reheating may soften the crust slightly.

Reheating

The best way to reheat your leftover Giant Skillet Potato Latke with Smoked Salmon, Sour Cream, and Dill Recipe is in a skillet over medium heat. This method restores some of that beautiful crunch without drying it out. Avoid microwaving if you want to keep the texture intact.

FAQs

Can I use a different type of potato for this recipe?

Absolutely! While Maris Piper potatoes are ideal because of their starchy texture, russet potatoes also work well. Avoid waxy potatoes as they will make the latke less crispy.

Is sunflower oil necessary for frying, or can I use olive oil?

Sunflower oil is preferred due to its high smoke point, which helps the latke crisp without burning. You can use light olive oil, but be cautious of lower smoke points that might cause the oil to burn.

Can I make smaller latkes instead of one giant one?

Yes! You can easily divide the mixture into smaller patties and fry them individually. The cooking time will be shorter, around 3-4 minutes per side, and you will still get that perfect crunch.

How do I prevent the latke from falling apart?

The key is squeezing out excess moisture from the grated potatoes and onion and ensuring there is enough binder like egg and flour. Handle the mixture gently but firmly when shaping and flipping.

Can I substitute the sour cream?

Certainly! Crème fraîche or Greek yogurt are excellent alternatives that still provide that creamy tanginess complementing the smoked salmon and dill beautifully.

Final Thoughts

There’s just something so joyful about gathering around a dinner table with a giant, golden latke bursting with flavors that make your taste buds dance. The Giant Skillet Potato Latke with Smoked Salmon, Sour Cream, and Dill Recipe is a wonderful twist on tradition that feels both cozy and elegant. Treat yourself to this recipe soon—you won’t regret every luscious, crisp bite.

Giant Skillet Potato Latke with Smoked Salmon, Sour Cream, and Dill Recipe