Potato pancakes with herbed crème fraiche and smoked salmon
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.
