Ingredients 175 g potatoes
75 g full cream milk
1 small egg
15 g plain flour
1 - 2 spring onions, chopped finely
1 tbsp oil
55 g sour cream or creme fraiche
1 tbsp fresh dill, chopped plus extra for garnish
75 g smoked salmon
1 egg to fry, optional
Cook the unpeeled potatoes in boiling salted water for about 20 minutes, or until they are soft.
Drain and cool for a few minutes, then peel them.
Mash them with the milk, add salt and pepper to taste, and beat in the egg, flour and spring onions, thus making a batter.
Heat a non stick frypan, add a bit of the oil and make 4 or 5 potato cakes, using about 2 tbsp of the batter for each one.
Cook for about 3 minutes each side or until golden.
Drain on paper towel.
Mix together the sour cream and chopped dill.
Put the pancakes on the individual plates.
Top with the smoked salmon and a spoonful of the sour cream mixture.
Grind some black pepper over it and garnish with dill if using.
Fry the egg if using or you could hard boil it, and slice a few pieces over the smoked salmon.