How to Make Potato Pancakes with Smoked Salmon

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Healthy Cooking for DiabeticsThese crispy potato pancakes topped with dollops of soured cream and slices of smoked salmon are just the thing for a lazy brunch.

  • Yield: 4 Servings


How to Make It
  1. Preheat the oven to 110°C/225°F/Gas Mark ¼ (or its lowest setting). Line a heatproof plate with kitchen paper.
  2. Working in small batches, put the grated potatoes on a tea towel, fold over the tea towel and squeeze to extract as much water as possible.
  3. Put the potatoes in a large bowl and add the onion, eggs, breadcrumbs, the salt, and pepper to taste. Mix together well.
  4. Heat a large, heavy-based frying pan over a medium–high heat. Add half the oil and heat until hot. Drop 2 tablespoons of the mixture into the pan and flatten slightly. Add as many more pancakes as will fit without overcrowding the pan. Fry for 2 minutes, or until crisp and golden underneath. Flip or turn with a palette knife and continue frying for a further 1–2 minutes, until crisp and golden.
  5. Repeat using the remaining mixture and oil. Meanwhile, transfer the cooked pancakes to the prepared plate and keep warm in the oven.
  6. Serve the pancakes hot, topped with the soured cream and smoked salmon. Garnish with chives.

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