Potato & dill pancakes with gravadlax
- 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
Ingredients
For the pancakes
- 1 medium potato (about 250g/10oz), left whole, unpeeled
- 140g/ 5oz plain flour
- 2 eggs
- 1 tbsp baking powder
- oil , for frying
- 1 tbsp chopped dill
- 200ml/ 7fl oz milk
For the salad
- ½ cucumber , sliced
- 1 small red onion , thinly sliced
- 1 tsp poppy seed
- pinch caster sugar
- 1 tbsp chopped dill , plus extra to serve
- 2 x 145g packs gravadlax
Method
- 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.
