|
INGREDIENTS:
|
|
500 g potatoes
1 medium onion
1 large egg
2 tablespoons wholemeal flour
200 g smoked salmon
150 ml soured cream
Salt and black pepper
Sunflower oil for frying
Sprigs of fresh dill to garnish
|
METHOD:
- Preheat the oven to low. Peel and grate the potatoes
and finely chop the onions; put them both in a sieve.
Press with a spoon to squeeze out as much starchy
liquid as possible
- Transfer to a bowl, add the egg, flour, salt and
pepper and mix well.
- pour the oil into a frying pan to a depth of about
8mm and heat it until it shows a haze.
- Put a tablespoon of potato mixture into the oil,
flattening it to a small pancake about 5cm in diameter.
Keep adding more tablespoons of the mixture to the
pan, cooking four to six at a time.
Fry them for about 1 minute or until they are golden
on the bottom, then turn them over and cook the
other side until they are crisp and golden but still
soft in the middle.
- Remove the pancakes from the pan, drain them on
kitchen paper and keep them warm in the oven while
you cook the remainder.
- Cut the salmon into small strips. Rinse and dry
the dill. Serve each pancake topped with a spoonful
of soured cream and a few strips of salmon, and
garnished with the dill or parsley
|
|
