Potato Pancakes with Smoked Salmon

Cook Time 45 minutes

Servings 4

Ingredients

1 tbsp olive oil 

3 medium potatoes

50ml of milk 

3 egg whites and 1 whole egg 

⅓ cup of self-raising flour 

80g crème fraiche

Small handful of dill, chopped

Zest 1 lemon 

8 slices of smoked salmon 

Mesclun lettuce, to serve 

Salt and pepper

Method

Add the potatoes to a pot of cold water and bring to a boil. Turn the heat down to a simmer, cook for 10-15 minutes or until the potatoes are cooked through when pierced with a skewer or knife. Drain and allow to cool slightly. Peel the skins off and then put the potatoes through a ricer or simply mash. 

Whisk the milk and mashed potatoes together. Then add the eggs and season with salt and pepper, and whisk well. Add the flour and fold through. 

Heat some of the oil in a large pan over a medium heat and in batches spoon-in a few tablespoons of batter. Cook for 1-2 minutes on each side.  

Mix the crème fraiche with salt and pepper, dill and lemon zest. Arrange mesclun on the plate and dress with lemon juice and olive oil. Top with the pancakes, salmons and a generous dollop of crème fraiche.