Follow these steps for perfect results
potatoes
peeled, chopped
heavy cream
all-purpose flour
large eggs
lightly beaten
large egg whites
smoked salmon
sliced
creme fraiche
Chives
chopped
Lemon wedges
Peel and chop the potatoes.
Boil potatoes in salted water for 10-15 minutes, until tender.
Drain potatoes well and mash with 1 tbsp cream.
Transfer mashed potatoes to a large bowl.
Whisk in flour, beaten eggs, and remaining cream.
Season to taste.
In a separate bowl, beat egg whites until soft peaks form.
Gently fold egg whites into the potato mixture.
Heat a large non-stick frying pan on medium heat and spray with oil.
Pour batter into the pan in 1/4 cup portions.
Cook pancakes in batches for 3-4 minutes per side, until golden and cooked through.
Keep pancakes warm in the oven until ready to serve.
Top pancakes with smoked salmon, creme fraiche, and chopped chives.
Serve immediately with lemon wedges.
Expert advice for the best results
Use a potato ricer for extra fluffy pancakes
Add a pinch of nutmeg to the potato mixture for warmth
Everything you need to know before you start
10 mins
Potato mixture can be made ahead and stored in the fridge.
Garnish with fresh herbs and a drizzle of olive oil.
Serve with a side of mixed greens.
Pair with a dollop of apple sauce.
Balances the richness.
Discover the story behind this recipe
Common breakfast/brunch dish in many European cultures.
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