This is such a gorgeous finger food idea. Everybody's favourite, smoked salmon, with soft ricotta on mini potato pancakes.


  • 500 g sebago potato, peeled  

  • 3 tbs white self-raising flour  

  • 1 small egg(s), lightly beaten  

  • 1 tbs fresh dill, chopped  

  • 1 tbs olive oil  

  • 100 g reduced-fat ricotta cheese  

  • 100 g smoked salmon, thinly sliced  

  • 17 g baby capers, rinsed, drained, rinsed, (1 Tbs)   


  • 1.

    Grate potatoes. Place into a clean tea towel and squeeze tightly to remove as much moisture as possible. Place in a medium bowl. Add flour, egg, dill and season with salt and pepper. Mix well to combine.

  • 2.

    Heat a non-stick frying pan over medium heat. Add half oil and heat. Spoon heaped tablespoonfuls of mixture into pan. Flatten lightly with a spatula and cook for 5 minutes on each side or until golden and crisp. Repeat with remaining oil and mixture to make 12 pancakes.

  • 3.

    Serve warm, topped with a teaspoonful of ricotta, a small slice of smoked salmon, baby capers and a sprig of dill.


Note: Any leftovers can be refrigerated overnight in an airtight container. It's best to leave the ricotta and salmon off the pancakes if you are storing them so they don't go soggy.

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