Danish Potato Pancakes

Danish Potato Pancakes
Prep in Prep in:
10 mins
Cook in Cook in:
10 mins
Serves Serves:
4

Method

Why not try out this delicious savoury pancake recipe with a twist!  This approach makes use of salmon and asparagus which blends deliciously with the pancake base.

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  1. Start by preparing the pancakes, or you could make these the day before and store wrapped in the fridge.  
  2. Sift the flour and salt into a large bowl. Whisk the melted butter with the milk and egg, pour into the flour and mix well until smooth.
  3. Heat a large non-stick frying pan over a medium-hot heat. Add a little oil and then a ladle full of the batter, making sure to swirl the batter around the pan. Cook for about 1 minute, flip and cook on the other side for 20-30 seconds. Repeat until you have 4 large pancakes.
  4. To prepare the filling, cook the potatoes in boiling water until tender and drain. Cook the asparagus in boiling water for 2 minutes and drain.
  5. In a medium bowl mix together the crème fraiche, dill and lemon juice. Stir in the potatoes and asparagus.
  6. Place a pancake on your plate, spoon the potato filling onto the pancake, top with the flaked smoked salmon and serve with the watercress.

Ingredients

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

250ml milk

1 large egg, beaten

Sunflower oil, for cooking