Potato pancakes with herbed crème fraiche and smoked salmon

Potato pancakes with herbed crème fraiche and smoked salmon recipe

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.

 

 

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