POTATO PANCAKES
Potato pancakes are crispy, golden patties made from grated potatoes mixed with onion, egg and a binder such as flour or breadcrumbs, seasoned and pan fried until crunchy on the outside and tender inside. I love my take on the recipe as the perfect gourmet brunch meal topped with lots of smoked salmon, fresh dill and a bed of punchy dill crem that allows the sour creme fraiche is the perfect foil for the lightly pan fried potato pancakes.
They show up in many cuisines under names like latkes in Jewish cooking, draniki in Belarusian and Ukrainian kitchens, and kartoffelpuffer or reibekuchen in German speaking regions, with roots tracing back to Eastern and Central Europe where potatoes became a staple after their introduction from the Americas in the 16th century. Later adapted by Jewish communities for Hanukkah and by various regional traditions as a beloved, versatile comfort food.
POTATO PANCAKES
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POTATO PANCAKES 〰️
W/ DILL CRÉM & SMOKED SALMON
Time: 1 hour
Serves: 4
700gm washed potatoes
2 shallots, finely diced
2 eggs, whisked
1/3 cup self raising flour
200gm creme fraiche
1 bunch fresh dill, finely diced
1/2 lime, juice
200gm smoke salmon
Olive oil
Sea salt, to taste
Place your potatoes in a pot and cover with cold water. Pop onto heat covered and bring to a boil, before lowering to a gentle simmer and simmering for 20 minutes covered. Strain out water and pop in fridge to cool.
Whilst potatoes cook make dill crém, by placing creme fraiche, dill, lime juice and a solid pinch of sea salt in a bowl and bring together. Place in fridge til ready to dip.
Once potatoes have cooled, grate the potatoes into a bowl shallots, eggs, self racing flour and 2 pinches salt, before bringing altogether into a thick pancake mixture.
Place a non stick pan on medium heat with a drizzle of oil. Cook your pancakes in batches of five, spooning on small puck size and pressing down with back of the spoon spread out your pancakes. Cook for 2-3 minutes on each side until charred. Place on papered plate once cooked.
To plate pour your dill crém on a large plate, top with your pancakes and finish with curled smoked salmon pieces, a generous pinch of sea salt and some dill fronds for garnish.