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Potato pancakes with smoked salmon and soured cream
Serves 6 Starters and mains
Ingredients
- 600g Desirée potatoes, unpeeled and washed
- 1 onion
- 3 egg whites
- 2tbsp cornflour
- 80g butter
- 80ml vegetable oil
- 6 large slices smoked salmon
- 100ml soured cream or crème fraîche
- small bunch chives, chopped
Method
Using the wide side of a cheese grater, grate the potatoes into a bowl, then grate the onion in the same way and mix together. Scatter over a clean tea towel, then roll up tightly, squeezing out excess moisture gently but firmly. Tip into a dry bowl and add the egg whites and cornflour, mixing with a little salt and freshly ground pepper.
Preheat the oven to 180C/ 160C F/Gas 4. In a wide heavy- based frying pan, heat half the butter and half the oil over a medium to high heat until sizzling. Add 3 dessertspoonfuls of potato mix, flattening the tops a little. Fry for around 2-3 minutes until golden brown underneath, then carefully flip over to cook on the other side. Once crisp and cooked through, transfer to an ovenproof plate, lined with kitchen paper and keep in the oven while you fry 3 more pancakes in the remaining butter and oil in the same way.
Serve with the salmon and cream, sprinkled with chives.
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