Potato Pancakes with Fresh Salmon And Caviar

Ingredients

For the pancakes

1 medium potato, peeled cooked and mashed

1 medium egg

50 g plain flour

50 g potato flour (optional, replace with ordinary flour if unavailable)

½ tsp baking powder

100 ml milk

Salt and freshly ground black pepper

A pinch of freshly ground nutmeg

Vegetable oil for frying 

To serve

400g good quality smoked salmon, sliced

250g crème fraiche

80-100g salmon caviar (keta)

Method

Cool the mashed potato down then put it into a mixing bowl with the egg and both the flours and the baking powder. Whisk to form a smooth paste by adding a little of the milk at a time. Season with salt, pepper and nutmeg.

Rub a little oil in a non stick pan, or your favorite pancake pan then gently heat, pour one eighth of the mixture into the pan not letting it spread too much as the pancakes need to be fairly thick. Turn the pancake over with a spatula after a couple of minutes or when it has started to turn a light golden brown. Continue with the rest of the mixture. The pancakes can be put directly onto the serving dish then re-heated when served.

To serve, warm the pancakes in the oven for about 5 minutes. Arrange the smoked salmon on the pancake with a spoonful of crème fraiche on top, then the salmon caviar on the crème fraiche.

Bon Appétit