• Potato pancakes

  • 1 handful sea salt

  • 700 g King Edward Potatoes

  • 7 Eggs 3 whole and 4 whites

  • 55 ml Double cream

  • 75 g Plain Flour

  • Salt & Pepper

  • 2 tablespoons vegetable oil

  • Dill crème fraîche

  • 8 tablespoons crème fraiche

  • juice of half a Lemon

  • 4 stems fresh Dill finely chopped

  • To serve

  • 8 Slices Smoked Salmon


  • Potato pancakes :

  • 1.

    Preheat the oven to 180°C/350°F/Gas mark 4.

  • 2.

    Generously sprinkle a baking tray with salt, then prick the potatoes and place them on the tray of salt. Bake the potatoes in the oven for 45–60 minutes.

  • 3.

    Once cooked, cut the potatoes in half and scoop out the flesh with a spoon.

  • 4.

    In a separate bowl, mix the cream, whole eggs, and egg whites together, then whisk in the flour until smooth.

  • 5.

    Add the potato flesh and mix thoroughly to produce a smooth, thick mixture. Season with salt and pepper.

  • 6.

    In a non-stick frying pan, heat the vegetable oil and spoon the potato mixture into the pan.

  • 7.

    Cook each pancake for 2–3 minutes on each side or until golden brown and cooked. Depending on the size of the pan, you can cook 2 or 3 pancakes at a time. Ideally, the pancakes should be about 8 cm across and 1 cm high, but you can make them bigger or smaller if you wish. This recipe will make about 10 pancakes.

  • Dill crème fraîche :

  • 1.

    Put the crème fraîche, lemon juice and dill into a bowl.

  • 2.

    Stir until all the ingredients are well incorporated.

  • To serve :

  • 1.

    Serve the pancakes hot with smoked salmon on top. Have the dill crème fraîche and black pepper on the table.

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