Potato & dill pancakes with gravadlax

Potato & dill pancakes with gravadlax

  • Rating: 5 out of 5.1 rating
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 5

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

Nutrition: per serving
low infat8g


For the pancakes

For the salad


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.

Goes well with

Recipe from Good Food magazine, May 2012

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.1 rating

Sponsored content