Potato pancakes with smoked salmon
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This is such a gorgeous finger food idea. Everybody's favourite, smoked salmon, with soft ricotta on mini potato pancakes.
Ingredients
Sebago potato
500 g, peeled
White self-raising flour
3 tbs
Egg(s)
1 small, lightly beaten
Fresh dill
1 tbs, chopped
Olive oil
1 tbs
Reduced-fat ricotta cheese
100 g
Smoked salmon
100 g, thinly sliced
Capers, rinsed, drained
1 tbs, rinsed, (1 Tbs)
Instructions
1
Grate potatoes. Place into a clean tea towel and squeeze tightly to remove as much moisture as possible. Place in a medium bowl. Add flour, egg, dill and season with salt and pepper. Mix well to combine.
2
Heat a non-stick frying pan over medium heat. Add half oil and heat. Spoon heaped tablespoonfuls of mixture into pan. Flatten lightly with a spatula and cook for 5 minutes on each side or until golden and crisp. Repeat with remaining oil and mixture to make 12 pancakes.
3
Serve warm, topped with a teaspoonful of ricotta, a small slice of smoked salmon, baby capers and a sprig of dill.
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