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Title: Potato Pancakes /smoked Salmon /chive Sour Cream
Categories: Fish Vegetable Breakfast Smoke Salmon
Yield: 6 Servings
| 425 | ml | CrŠme fraŚche |
| 6 | tb | Chives, finely slices. |
| Salt | ||
| Pepper, black, freshly ground. | ||
| 680 | g | Potatoes, peeled and cut into large chunks. |
| 215 | g | Flour, plain, sifted. |
| Oil, vegetable, for frying. | ||
| Butter | ||
| 455 | g | Smoked salmon |
| 2 | Lemon, cut into wedges. |
Mix together crŠme fraŚche and chives. Season to taste, cover and chill until needed.
Pre-heat oven to low, slipping in a baking sheet as you do so. Boil potatoes for 20-30 minutes until tender. Drain and cover with a clean tea towel. Leave to steam dry for 5 minutes, then turn into a mixing bowl and mash vigourously until smooth and fluffy. Gradually beat the flour into the mashed potatoes, adding a pinch of salt. They will form a malleable dough.
Pre-heat a lightly oiled non-stick frying pan over a moderately low heat. Tip the dough onto a well-floured surface and roll out to just under 5mm thickness. Stamp into 7.5cm rounds. Use a palette knife to transfer to frying pan. Cook in batches. Fry for 4 minutes, then flip over and continue to cook for a further 3-4 minutes. Remove, butter and keep warm in oven. Continue to roll out, cut and cook until the dough is finished.
Finally serve the buttery potato cakes separately on a warm plate. Everyone can help themselves to them, along with the smoked salmon, crŠme fraŚche and lemon wedges.
from HOMES & ANTIQUES / JULY 1994 typed by KEVIN JCJD SYMONS
From: Kevin Jcjd Symons Date: 21 Jun 98
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