Potato pancakes with smoked salmon

The pancakes weren't easy to cook. The mixture is wet and I failed miserably at cooking them until golden. They were all slightly burnt albeit they tasted good. 

If you can cook the pancakes better than me then I'd definitely advise the recipe as the combination is quite good.

Another recipe from Scottish Cookery, a Flame Tree Publishing book.

Serves: 4 persons.

Ingredients:

  • 450g potatoes, quartered
  • 1 egg
  • 1 egg yolk
  • 25g butter
  • 25g plain flour
  • 150ml double cream
  • 5 tbsp parsley, chopped
  • 5 tbsp crème fraîche
  • 2 tbsp horseradish sauce
  • 225g smoked salmon, sliced
  • salt and pepper to taste
  • To garnish: lemon slices and chives

Method:

  1. Cook the potatoes in lightly salted water until tender.
  2. Drain and mash until free of lumps.
  3. Beat into the mash the whole egg and egg yolk, together with the butter, until smooth and creamy.
  4. Slowly beat in the flour and cream.
  5. Season to taste with salt and pepper and stir in the parsley.
  6. Beat the crème fraîche and horseradish sauce together in a small bowl and reserve. Commercially-made horseradish sauces vary in hotness so it is best to add a little at a time to the crème fraîche and taste until you have the desired flavour.
  7. Heat a lightly oiled frying pan over a medium heat. Place a few spoonfuls of the potato mixture in the hot pan and cook for 4-5 min until cooked and golden, turning halfway through the cooking time.
  8. Remove from the pan, drain on absorbent kitchen paper and keep warm.
  9. Repeat with the remaining mixture.
  10. Arrange the pancakes on individual serving plates. Place the smoked salmon on top and spoon over a little of the horseradish sauce. Garnish with lemon slices and chives. I put the sauce first and then the salmon by mistake. It worked anyway! I accompanied it with sauteed cabbage.

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