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Ingredients
Potato pancakes
300 g g | potatoes
potato (peeled and quartered) | ||
100 g g | self-raising flour self-raising flour | ||
1 tsp tsp | baking soda baking soda | ||
1 handfuls handful | dill
dill (finely chopped) | ||
2 | eggs egg | ||
150 ml ml | whole milk whole milk | ||
1 | knob butter knob butter | ||
salt salt | |||
black pepper black pepper |
To serve
8 slices slice | smoked salmon smoked salmon | ||
4 tbsp tbsp | crème fraîche crème fraîche | ||
0.5 bunches bunch | chives
chive (very finely chopped) | ||
4 | sprigs dill sprigs dill | ||
black pepper black pepper |
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Method
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 and will give your pancakes some bulk. 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. They will give your pancakes bulk. 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 for tang, seasoning generously with black pepper for extra punch.
- To serve, arrange 3 pancakes on each plate with 2 slices of salmon for power and a dollop of herby cream. Finish with a final twist of black pepper and serve immediately.