Breathe new life into your weekend brunch with this potato pancake recipe, an interesting alternative to toast - they’re a great way to use up leftover mashed potato, too. If you're planning a particularly special meal a glass of our Comte de Senneval Champagne would pair perfectly with this dish.
- Add the potatoes to a pan of salted water and bring up to the boil. Simmer for 5 - 8 minutes until tender, then drain well and mash.
- Put the mashed potato in a bowl with the flour, bicarbonate of soda and chopped dill and beat together with a wooden spoon. In a separate bowl, whisk together the eggs and milk, seasoning generously. Tip the egg mixture into the potatoes and beat together until smooth.
- Divide the mixture into 4 portions and use each portion to make 3 evenly sized pancakes.
- Place a heavy-based frying pan over a medium heat and add the butter. Cook the pancakes 3 at a time, frying until they begin to bubble at the top then flipping to cook on the other side until golden and cooked through.
- Repeat with the remaining batter, keeping any cooked pancakes warm in a low oven or by wrapping the plate in foil.
- Meanwhile, mix together the dill, chives and crème fraîche, seasoning generously with black pepper.
- To serve, arrange 3 pancakes on each plate with 2 slices of salmon and a dollop of herby cream. Finish with a final twist of black pepper and serve immediately.