Irish · Breakfast & brunch

Boxty with smoked salmon

Name: Boxty with smoked salmon
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 pancakes
Cuisine: Irish
Ingredients: 1 pound russet potatoes, divided; 1 cup buttermilk; 1 large egg; 3/4 cup all-purpose flour; 1/2 teaspoon baking soda; 3/4 teaspoon kosher salt; 2 tablespoons unsalted butter, plus more for griddling; 1/2 cup sour cream; 2 tablespoons chopped dill; 1 teaspoon lemon zest; 8 ounces cold-smoked salmon; Lemon wedges and black pepper, for serving

Irish raw-and-mashed potato pancakes with crisp lacy edges, smoked salmon, dill cream, and lemon.

About 50 minTotal

About 50 minActive

$$Cost

ModerateDifficulty

Makes 8 pancakes

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 8 pancakes

1 pound russet potatoes, divided
1 cup buttermilk
1 large egg
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
2 tablespoons unsalted butter, plus more for griddling
1/2 cup sour cream
2 tablespoons chopped dill
1 teaspoon lemon zest
8 ounces cold-smoked salmon
Lemon wedges and black pepper, for serving

Instructions

Boil half the potatoes until tender, steam-dry, and mash smooth with 2 tablespoons butter.
Grate remaining raw potatoes onto a clean towel and wring very dry. Immediately mix with mashed potato.
Whisk buttermilk and egg. Stir flour, baking soda, and salt into potato, then add wet ingredients only until combined.
Cook 1/4-cup portions on a over medium, flattening to 1/3 inch, until crisp brown and cooked through, 3 to 4 minutes per side.
Mix sour cream, dill, and lemon zest. Top hot boxty with dill cream and smoked salmon; finish with lemon and black pepper.