Potato Pancakes with Smoked Salmon

  • For the pancakes
  • 3 eggs
  • 125ml full fat milk
  • 2 15ml tbsp olive oil
  • 2 spring onions, finely sliced
  • 1/2 tsp of lemon juice
  • 60g instant mashed potato granules
  • 40g plain flour
  • 1/2 tsp baking powder
  • 300g smoked salmon

In a batter jug, whisk the eggs, milk, finely sliced spring onions and olive oil together. Stir in the potato granules, flour and baking powder and, finally, the lemon juice.

Heat a flat griddle, and drop 15ml-tablespoonfuls of the mixture onto the hot griddle. Cook for about 30 seconds a side, or until golden brown and firm enough at the sides to flip.

Once you have made the pancakes, and they’ve cooled a little, tear off tiny strips of smoked salmon and arrange the small slices on each pancake.

Decorate each salmon-topped pancake with a tiny feather of dill.

Yields 30

Recipe courtesy of Nigella.com

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