Nothing speaks to me in a savoury breakfast recipe more than smoked salmon - I LOVE it. Whether with Eggs Royale, in scrambled egg, in omelettes, with cream cheese on a bagel...I just want it with everything. Not a surprise then, that when I decided on a potato pancake recipe - I immediately followed that up with the decision that it should DEFINITELY be paired with some delicious Scottish smoked salmon.
Serves 2 (would probably serve 3, but Sean went back for seconds. Are you sensing a theme here?)
- 2 medium sized potatoes (boiled, mashed and cooled)
- 75g plain flour
- 2 medium eggs
- 1 tsp baking powder
- a handful of chopped chives
- 120ml almond milk
- good quality smoked salmon (quantity depending on how much you want tbh)
- 4 heaped tablespoons of natural yoghurt
- 1 lemon
First of all you're going to want to make the batter. Mix the flour and baking powder into the mashed potatoes and then whisk in the eggs and the milk. Add about 3/4 of your chives and mix well. You should end up with a runny-ish sort of batter - there'll be lumps from the mashed potato of course, so don't worry about those.
Heat a large frying pan and either spray with a little oil or dab some oil onto a piece of kitchen roll and swipe over the pan. You're not going for a deep fried effect here. Add 1 tablespoon of batter per pancake and you should be able to cook four at a time. Cook on one side until little bubbles begin to form on the surface - this should take about a minute, minute and a half. Once you see the bubbles, flip over and then cook until golden brown on the other side too. Remove from the pan and put on a plate covered with tin foil to keep warm until you finish the rest.
For the yoghurt dressing, mix the natural yoghurt, the juice of half a lemon, the remaining chives and a good pinch of black pepper together. Serve the pancakes warm with a side of the smoked salmon, a generous dollop of the yoghurt, a little more black pepper and a wedge of the remaining lemon. Perfection!