Potato pancakes with smoked salmon and creme fraiche

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Photo: chefdecuisine.com

Prep Time:
15 minutes
Cooking Time:
20 minutes
Servings:
4


  • For the Potato pancakes with smoked salmon and creme fraiche:
  •  Tags for<b>Potato pancakes with smoked salmon and creme fraiche
  • Tags for Potato pancakes with smoked salmon and creme fraiche
  • main ingredients:
  • salmon Pageturner Cookbook
  • potato Pageturner Cookbook
  • eggs Pageturner Cookbook
  • type of dish:
  • appetizer Pageturner Cookbook
  • Country cuisine:
  • France Pageturner Cookbook
  • Iceland Pageturner Cookbook
  • Denmark Pageturner Cookbook
  • Norway Pageturner Cookbook
  • Belarus Pageturner Cookbook
  • specific recipes:
  • entertaining Pageturner Cookbook
  • season and occasion:
  • St_Patrick Pageturner Cookbook
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    Ingredients

    • 2 lbs peeled and cubed potatoes
      1/4 cup cream
      1/4 cup wheat flour or cornstarch
      2 eggs, lightly beaten
      5 oz (150 g) smoked salmon slices
      2 tbsp creme fraiche or light sour cream
      garnish chives and lemon wedges

    Directions

    Cook potatoes in salted water for 10-15 minutes until tender. Drain well and mash with 1 tablespoon cream.
    Transfer potato to a large bowl. Whisk in flour, eggs and remaining cream. Season to taste.
    Heat a large non-stick frying pan on medium spray with oil.
    Add batter to the pan in 1/4 - cup measures. Cook pancakes, in batches, for 3-4 minutes, then flip over and cook for 2-3 minutes until golden and cooked through.
    Transfer cooked pancakes to a baking tray and keep warm in the oven. Top pancakes with smoked salmon, creme fraiche and snipped chives. Serve with lemon wedges.

    Country cuisine Ecookbook(s) showing the recipe Potato pancakes with smoked salmon and creme fraiche:

    3 Countries Ecookbooks in the spotlight

    France E-cookbook

    France

    USA Complete E-cookbook

    USA

    Italy Complete E-cookbook

    Italy

    2
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