Centenary 1916 potato pancakes smoked salmon


This flavourful potato cake and salmon combination is perfect for breakfast, lunch or dinner. 

Preparation time: 20 minutes

Cooking time: 10 minutes

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Serves: 5 people

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This recipe will make 10 to 12 pancakes.

  1. Peel the potatoes and grate them onto a clean tea towel. Gather up the towel and wring the moisture out of the potatoes into a bowl. Keep the grated potatoes in the towel until the potato starch has settles at the bottom of the bowl, which will take about 5 minutes.
  2. Drain off the liquid in the bowl, leaving just the starch, and tumble the grated potatoes in on top. Sprinkle over the flour and season well with salt and pepper. Mix thoroughly so that the starch, flour, seasoning and potato come together.
  3. Melt a knob of butter in a pan and fry spoonfuls of the mixture on a medium heat until golden brown on each side and cooked through.
  4. Serve the potato pancakes with a dollop of creme fraiche and a piece of smoked salmon on top. Garnish with some snipped chives and serve with a lemon wedge on the side.

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