|Energy (Kcal) 528||26%|
|Energy (KJ) 2206|
|Saturated Fat 11.0g||40%|
|Total Sugars 5.3g||5%|
For the filling
300g potatoes, cubed
6 asparagus spears, cut into bite-sized pieces
4 tablespoons low fat crème fraiche
Small handful fresh dill leaves
Juice of 1 lemon
1 bag of fresh watercress leaves
2 hot smoked salmon steaks
For the pancakes:
100g plain flour
Pinch of salt
40g butter, melted
1 large egg, beaten
Sunflower oil, for cooking
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
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