For the potato cakes:
In a jug, whisk the eggs, milk, finely sliced spring onions and olive oil together.
Stir in the instant mashed potato mix, plain flour, baking powder and the lemon juice.
Heat a flat griddle and drop tablespoon-sized dollops of the mixture onto the hot griddle.
Cook for about 30 seconds a side, or until golden-brown and firm enough at the sides to flip.
For the topping:
Once you have made the pancakes, mix the sour cream and horseradish cream together. Add a dollop of the horseradish cream on top of each pancake once they've cooled a little. Tear off strips of smoked salmon and arrange the small slices on each pancake.
Decorate each salmon-topped pancake with a tiny feather of dill.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe taken from Nigella's book, "Nigella Express"
For more recipes, please visit the BBC website: www.bbc.co.uk/food
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