Potato pancakes with smoked salmon and creme fraiche

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Photo: Page Turner E-cookbooks
Prep Time:
15 minutes
Cooking Time:
20 minutes
Servings:
4


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  • 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
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  • Norway Pageturner Cookbook
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  • entertaining Pageturner Cookbook
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  • 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.

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