Boxty Potato Pancakes with Smoked Salmon and Dill Cream

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Irish boxty pancakes made from grated potatoes, served with silky smoked salmon and a refreshing dill-infused cream sauce. This Irish-inspired St. Patrick’s Day recipe, ready in about 40 minutes, layers raw potatoes, mashed potatoes, all-purpose flour into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Irish cuisine 350 cal/serving

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Ingredients

2 cups grated and drained raw potatoes
1 cup mashed potatoes
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup whole milk
1 large egg
3 tbsp unsalted butter
6 oz smoked salmon slices
1/2 cup sour cream
2 tbsp chopped fresh dill
1 tsp lemon juice
to taste black pepper

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Instructions

Step 1: In a large bowl, mix 2 cups grated raw potatoes (squeezed dry), 1 cup mashed potatoes, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until combined.
Step 2: In a separate bowl, whisk 1 large egg with 1/2 cup whole milk, then stir into the potato mixture to form a batter.
Step 3: Heat 1 tbsp unsalted butter in a non-stick skillet over medium heat. Spoon 1/4 cup batter per pancake, flattening slightly. Cook for 4 minutes until golden and set, then flip and cook another 3 minutes. Repeat to make about 8 pancakes, adding more butter as needed.
Step 4: For the dill cream, combine 1/2 cup sour cream, 2 tbsp chopped fresh dill, 1 tsp lemon juice, and black pepper to taste in a small bowl.
Step 5: Serve warm boxty pancakes topped with 6 oz smoked salmon slices and a dollop of dill cream.