Potato & dill pancakes with gravadlax

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

  • Prep:30 mins
    Cook:35 mins
  • Serves 5
  • Easy

Nutrition per serving

  • kcal 288
  • fat 8g
  • saturates 2g
  • carbs 33g
  • sugars 4g
  • fibre 3g
  • protein 23g
  • salt 3.6g


  • 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


  1. 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.

  2. 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.

  3. Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.

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