• Fry up these potato pancakes and top it with delicious herbed crème fraiche and smoked salmon!

    A sophisticated savoury brunch, guaranteed to satisfy your tastebuds!

    Potato pancakes with herbed crème fraiche and smoked salmon

    Serves: 4
    Cooking Time: 45 mins

    Ingredients

    • Potato Pancakes

    • 250g mashed potatoes
    • 75g cake flour
    • 5ml (1 tsp) baking powder
    • 2 eggs
    • 125ml (½ cup) milk
    • small handful chives, freshly snipped
    • salt, to taste
    • oil, to fry
    • Herbed crème fraîche

    • 250g crème fraîche
    • small handful fresh
    • flat-leaf parsley, roughly chopped
    • small handful fresh
    • dill, roughly chopped + extra, to garnish
    • salt and freshly ground black pepper, to taste
    • 200g smoked salmon ribbons, to serve

    Instructions

    1

    For the pancakes, combine the mash, flour and baking powder. Whisk the eggs and milk together with the chives and add to the potato mixture. Combine to form a smooth batter and season well with salt.

    2

    Heat a little oil in a non-stick pan over medium heat. Fry 20ml (4 tsp) pancake batter for 1 pancake – flip the pancake when the bubbles on top begin to burst, about 1 minute on each side.

    3

    For the crème fraîche, combine all of the ingredients. Add a large dollop to a stack of pancakes. Top with salmon ribbons and garnish with fresh dill.

    Did you make this recipe? Tag us on @foodandhome! 

    ALSO SEE: Savoury breakfast waffles

    Savoury breakfast waffles