Potato pancakes with smoked salmon and creme fraiche

  • Time 20 minutes
  • Yield serves 4


    2 lbs peeled and cubed potatoes
    1/4 cup cream
    1/4 cup wheat flour or cornstarch
    2 eggs, lightly beaten
    5 oz (150 g) smoked salmon slices
    2 tbsp creme fraiche or light sour cream
    garnish chives and lemon wedges


    Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
    Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
    Heat a large non-stick frying pan on medium spray with oil.
    Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
    Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.
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