Recipes

Potato Pancakes with Smoked Salmon and Tangy Creamed Dill

Ingredients:

• 1/4 cup Thickened Cream
• 1/2 cup Light Sour Cream
• 180g Smoked Salmon, sliced
• 2 Free Range Eggs, lightly beaten
• 2 Free Range Egg whites
• 1/2 cup Greek Style Natural Yogurt
• 4 large Potatoes, peeled and cooked
• 1/3 cup Plain flour
• 1 tbs Dill
• 1 tbs Lemon juice
• Olive oil

Method:

1. Preheat oven to 170 degrees celcius.
2. Mash potatoes with half the thickened cream. Transfer potato to a large bowl. Whisk in flour, eggs and the remaining cream. Season to taste.
3. In a small bowl, beat egg whites until soft peaks form, fold into potato mixture gently.
4. Heat a large non-stick pan and spray with olive oil. Add potato batter in 1 tbsp portions.
5. Cook both sides until golden and cooked through. Gently transfer to a tray and keep warm.
6. Mix the yogurt and sour cream together. Fold in dill and lemon juice.
7. Top each pancake with a neatly rolled slice of smoked salmon and a dollop of tangy creamed dill. Serve warm.