1 medium potato (about 250g/10oz), left whole, unpeeled
140g/ 5oz plain flour
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
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.