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Potato & dill pancakes with gravadlax

Potato & dill pancakes with gravadlax

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  • 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
HighlightNutrientUnit
kcal288
low infat8g
saturates2g
carbs33g
sugars4g
fibre3g
protein23g
salt3.6g
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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.

Recipe from Good Food magazine, May 2012

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