Scrumptious Mashed Potato Pancakes with Smoked Salon and Dill
What you need
1x Packet of Mash Direct Mashed Potato – cold (250g)
75g Plain Flour
1 tsp Baking Powder
1 rounded tsp finely snipped Chives
1 tsp Sunflower Oil
100g+ Smoked Salmon
Sieve the flour and baking powder into the cooled mash. Whisk the eggs and milk together and add to the potato mix with the chives. Whisk until smooth.
Heat a large, non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, cook the pancakes. Add 1 tbsp of batter and cook 4 at a time. Cook for about 1 minute, until the underside is golden brown and small bubbles appear.
Flip the pancakes and cook until golden. Remove from the pan, and place in a warm oven to keep warm.
Put the pancakes on plate, lay the salmon on top, spoon some crème fraiche and top with Dill.