Potato pancakes with smoked salmon and creme fraiche

  • 15 mins preparation
  • 25 mins cooking
  • Serves 4, Makes 12 Item
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Potato pancakes with smoked salmon and crôme fraiche
  • 2 potatoes, peeled, chopped
  • 1/4 cup cream
  • 1/4 cup plain flour
  • 2 eggs, lightly beaten
  • 2 egg whites
  • 100 gram smoked salmon slices
  • 2 tablespoon creme fraiche or light sour cream, chives and lemon wedges, to serve


Potato pancakes with smoked salmon and crôme fraiche
  • 1
    Place potato in a saucepan of salted water on high. Bring to the boil. Reduce heat to medium and simmer for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
  • 2
    Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
  • 3
    In a small bowl, beat egg whites until soft peaks form. Fold into potato mixture.
  • 4
    Heat a large non-stick frying pan on medium spray with oil.
  • 5
    Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
  • 6
    Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.