Smoked Salmon Pancakes
Britain is famous for its smoked fish dishes. The next time you’re preparing poached or scrambled eggs, try serving them with smoked fish instead of sausage or bacon.
Serves: 6Hands-on: 10 minutesTotal: 35 minutesDifficulty: Medium
- 6 oz. smoked salmon
- 4 boiling potatoes
- 6 Tbsp. butter, divided
- 2⁄3 cup light cream, divided
- 1⁄4 tsp. salt
- 1⁄2 tsp. ground nutmeg
- 2 Tbsp. chopped fresh dill
- 2 large eggs, lightly beaten
- 1⁄2 tsp. black pepper
- Finely chop the smoked salmon. Wash and peel the potatoes, and cut into chunks. Fill a large saucepan with enough salted water to cover the potatoes. Bring to a boil. Cook the potatoes in the boiling water until they are tender and can easily be pierced with a fork. Drain.
- Place the potatoes in a bowl and add 1⁄4 cup butter. Mash, using a fork or a potato masher. Add in 2 tablespoons of the cream as you are mashing, and stir in the salt and nutmeg.
- Stir in the remainder of the cream, the fresh dill, the beaten egg, and the pepper. In a food processor, process the smoked salmon with the mashed potato mixture until smooth. Process in batches if necessary.
- Heat 2 tablespoons margarine in a frying pan over medium heat. Drop a heaping tablespoon of the mashed potato and smoked salmon mixture into the frying pan. Cook until golden brown, turning over once. Continue with the remainder of the pancakes. Serve hot.