Potato & dill pancakes with gravadlax

(0 ratings)

By Lucy Netherton

Cooking time

Prep: 30 mins Cook: 35 mins

Easy

Serves 5

A lazy brunch of fluffy, blini-style potato cakes topped with a Scandinavian-inspired smoked fish salad

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on – you’ll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.

Recipe from Good Food magazine, May 2012

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?