Recipe

Potato pancakes with smoked salmon and dill cream

These delicious savoury potato pancakes are absolutely beautiful enjoyed with smoked salmon and dill cream. Perfect any time of the day, this dish is a real winner!

  • 15 mins preparation
  • 35 mins cooking
  • Serves 8
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Ingredients

Potato pancakes with smoked salmon and dill cream
  • 3 medium unpeeled potatoes (600g)
  • 1 medium brown onion (150g), grated coarsely
  • 2 eggs, beaten lightly
  • 1/4 cup (35g) self-raising flour
  • 2 tablespoon olive oil
  • 125 gram crème fraîche
  • 1 1/2 tablespoon dill, fresh, finely chopped
  • 1 1/2 tablespoon lime juice
  • 200 gram sliced smoked salmon
  • 2 cup (230g) watercress, trimmed, firmly packed
  • 2 tablespoon salmon roe

Method

Potato pancakes with smoked salmon and dill cream
  • 1
    Place whole potatoes in medium saucepan, barely cover with cold water; cover pan, bring to the boil. Reduce heat, simmer, covered, about 20 minutes or until tender. Drain. When are cool enough to handle, peel potatoes. Grate coarsely into large bowl.
  • 2
    Stir onion, eggs and flour into potato; season.
  • 3
    Heat oil in large frying pan. Drop 2 tablespoons of mixture into pan, making each pancake about 5cm in diameter. Cook about 3 minutes each side or until pancakes are browned lightly. Drain on absorbent paper.
  • 4
    Meanwhile, combine crème fraîche, dill and juice in small bowl.
  • 5
    Place pancakes on serving plates; top with salmon, dill cream, watercress and salmon roe. Sprinkle with a little extra dill.

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