Potato Pancake with smashed Avocado & Smoked Salmon

Potato pancake with smashed avocado & smoked salmon
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Serves Serves:
2 - 4 (makes 2 large pancakes, or 4 smaller)
Per Serving %RI
KCAL 596 29%
Fat 27.8g 39%
Sat Fat 7.1g 35%
Sugar 6.6g 7%
Salt 4.6g 76%

Method

This isn't your usual pancake recipe, instead of using batter this recipe uses potatoes to form a delicious base for toppings. Using mashed avocado and smoked salmon, this method pulls delightful flavours together for a rich, delicious taste.

_____

  1. In a large bowl mix together the potato, spring onion and seasoning. Lightly whisk the flour and baking powder with the milk (100ml at first) and zest.  Add to the mash and whisk well.
  2. Check the seasoning and consistency (add a little extra milk if the mix is too stiff, but it should still be thick).
  3. Heat the oil in a large non-stick frying pan. When hot, pour in the batter, using a spatula to spread the mix out as its quite thick.
  4. When the pancake has puffed up and browned beneath (about 2 minutes), carefully flip over to cook on the other side.
  5. To serve, place a pancake on each plate, top with the smashed avocado (seasoned with salt & pepper and lemon juice), a handful of watercress or rocket leaves and the smoked salmon.
  6. If you are adding a poached egg, place this on top of the salmon. Squeeze extra lemon and drizzle a little olive oil over the top to finish. 

Tip:

This recipe works well with leftover mash too.

Ingredients

200g fluffy potatoes (such as Maris Piper), diced, boiled, drained, mashed and cooled (or used leftover mashed potato)

2 spring onions, finely chopped

1 teaspoon baking powder

75g plain flour

100-150ml whole milk

1 lemon, zest only (reserve lemon for juice)

1 - 2 teaspoons olive oil, to cook

1 avocado, peeled, stoned and loosely mashed

Handful watercress or rocket leaves (optional)

150g smoked salmon

1 egg, poached (optional)

200g fluffy potatoes (such as Maris Piper), diced, boiled, drained, mashed and cooled (or used leftover mashed potato) 2 spring onions, finely chopped 1 teaspoon baking powder 75g plain flour 100-150ml whole milk 1 lemon, zest only (reserve lemon for juice) 1 - 2 teaspoons olive oil, to cook 1 avocado, peeled, stoned and loosely mashed Handful watercress or rocket leaves (optional) 150g smoked salmon 1 egg, poached (optional)

You may also like

Cullen skink potato soup recipe

Cullen Skink Potato Soup

This classic soup is perfect for the winter months. It is easy to make and tastes great too! 

  • Prep in: 10 mins
  • Cook in: 30 mins
Alex Mackay’s baked King Edwards with asparagus, poached egg & tomato dressing with basil recipe

Alex Mackay’s Baked King Edwards with Asparagus, Poached Egg & Tomato Dressing with Basil Recipe

“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."

  • Prep in: 5 mins
  • Cook in: 25 mins
Red Thai chicken and potato curry recipe
  • Prep in: 10 mins
  • Cook in: 20 mins
Mashed potato recipe

Mashed Potato Recipes

Looking for the perfect mashed potato recipe? Look no further! Taking just 5 minutes to prep this is easy for beginners!

  • Prep in: 5 mins
  • Cook in: 20 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union