POTATO & DILL PANCAKES WITH GRAVADLAX

Potato & dill pancakes with gravadlax image

A lazy brunch of fluffy, blini-style potato cakes topped with a Scandinavian-inspired smoked fish salad

Provided by Lucy Netherton

Time 1h35m

Number Of Ingredients 13

Ingredients

1 medium potato (about 250g/10oz), left whole, unpeeled
140g/ 5oz plain flour
2 eggs
1 tbsp baking powder
oil , for frying
1 tbsp chopped dill
200ml/ 7fl oz milk
½ cucumber , sliced
1 small red onion , thinly sliced
1 tsp poppy seed
pinch caster sugar
1 tbsp chopped dill , plus extra to serve
2 x 145g packs gravadlax

Steps:

Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on - you'll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.

Nutrition Facts : Calories 288 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 3.6 milligram of sodium