Serves approximately 8

Ingredients

Potato pancakes

• 1 handful of sea salt
• 700g (1.5 lb) King Edward potatoes
• 7 eggs (3 whole and 4 whites)
• 55 ml (2 fl. oz) double cream
• 75 g (3 oz) plain flour
• salt and pepper
• 1–2 tbsp vegetable oil

• 8 tbsp of crème fraîche
• juice of half a lemon
• 3-4 stems of fresh dill, finely chopped

• 8 slices smoked salmon

Method

Potato pancakes

1. Preheat the oven to 180°C/350°F/Gas mark 4.
2. Generously sprinkle a baking tray with salt, then prick the potatoes and place them on the tray of salt. Bake the potatoes in the oven for 45–60 minutes.
3. Once cooked, cut the potatoes in half and scoop out the flesh with a spoon.
4. In a separate bowl, mix the cream, whole eggs, and egg whites together, then whisk in the flour until smooth.
5. Add the potato flesh and mix thoroughly to produce a smooth, thick mixture. Season with salt and pepper.
6. In a non-stick frying pan, heat the vegetable oil and spoon the potato mixture into the pan.
7. Cook each pancake for 2–3 minutes on each side or until golden brown and cooked. Depending on the size of the pan, you can cook 2 or 3 pancakes at a time. Ideally, the pancakes should be about 8 cm across and 1 cm high, but you can make them bigger or smaller if you wish. This recipe will make about 10 pancakes.

Dill crème fraîche

1. Put the crème fraîche, lemon juice and dill into a bowl.
2. Stir until all the ingredients are well incorporated.

Serve the pancakes hot with smoked salmon on top. Have the dill crème fraîche and black pepper on the table.