Potato & dill pancakes with gravadlax
- Preparation and cooking time
- Serves 5
A lazy brunch of fluffy, blini-style potato cakes topped with a Scandinavian-inspired smoked fish salad
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.