THE PANCAKE MIXTURE
150 g Mashed potato; (5 1/2oz)
15 ml White flour; (1tbsp)
30 ml Milk; (2tbsp)
2 Eggs; (medium), beaten
Salt and freshly ground
-black pepper
1 Salad onion; finely chopped
100 g Packed Waitrose Smoked
-Salmon Trimmings; cut into
-strips
1 5 ml; (1tbsp) olive oil
225 g Lightly smoked salmon
-fillet; cut into 1cm thin
; slices (8oz)
2 Eggs; (medium), poached
Mix the potato, flour, milk, eggs and seasoning to make a smooth batter.
Stir in the onion and salmon trimmings.
Heat a frying pan, add a little oil and drop in a large spoonful of the
mixture. The mixture should make about 6-8 pancakes, each 8cm (3″) in
diameter. Cook each side for 1-2 minutes over a medium heat or until golden
brown. Set aside and keep warm.
Heat the olive oil in a frying pan, add the slices of lightly smoked salmon
fillet and cook for 1 minute each side.
To assemble the dish, arrange 2-3 pancakes on each plate then a layer of
the cooked salmon and top with a poached egg. Garnish with fresh dill and
serve.
Yields
2 servings
