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

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
MPU 2

Method

  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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