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.
Smoked salmon and potato pancakes
Ingredients
4
people
-
Potato pancakes
- 300 g potatoes peeled and quartered
- 100 g self-raising flour
- 1 tsp baking soda
- 1 handful dill finely chopped
- 2 eggs
- 150 ml whole milk
- 1 knob butter
- salt
- black pepper
-
To serve
- 8 slices smoked salmon
- 4 tbsp crème fraîche
- 0,5 bunches chives very finely chopped
- 4 sprigs dill
- black pepper
Preparation
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.