Potato pancakes with smoked salmon and creme fraiche

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Potato pancakes with smoked salmon and creme fraiche

(4) Rate it

  • 0:10 Prep
  • 0:10 Cook
  • Makes 12
  • Capable cooks

It takes only twenty minutes to create these mouthwatering salmon starters.

Featured in
Lunch recipes, Fish recipes

Ingredients

  • 6 desiree potatoes, peeled, grated
  • 2 tablespoons plain flour
  • 1/2 teaspoon baking powder
  • 1 small onion, grated
  • 1 tablespoon finely chopped flat-leaf parsley
  • 2 eggs
  • 1/4 cup (60ml) canola oil
  • 6 slices smoked salmon, halved
  • Creme fraiche, to serve
  • Salmon roe, to serve

Method

  • Step 1
    Place potato in a sieve and press down to extract as much water as possible.
  • Step 2
    Combine flour, baking powder, onion and parsley in a bowl. Season well with salt and pepper. Add eggs and potato to flour mixture and stir well to combine.
  • Step 3
    Heat oil in a non-stick frypan over medium heat. Place 2 heaped teaspoons of mixture in the frypan for each pancake, leaving room between each one (you will need to do this in batches).
  • Step 4
    Press to flatten and cook 1-2 minutes on each side until golden. Transfer to a plate and keep warm while you cook the remaining mixture.
  • Step 5
    To serve, top each pancake with some smoked salmon, a dollop of creme fraiche and some salmon roe. Season with freshly ground black pepper.

Notes

Makes 12 Pancakes.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Taste.com.au

Source: taste.com.au

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