|Energy (Kcal) 528||26%|
|Energy (KJ) 2206|
|Saturated Fat 11.0g||40%|
|Total Sugars 5.3g||5%|
Pancake Day 2018 is here! For those looking for a different approach this year, why not try out this delicious savoury pancake recipe with a twist! Instead of regular pancake batter, this recipe makes use of the potato. This approach makes use of salmon and asparagus which blends deliciously with the pancake base below. Quick, tasty and just as easy to cook up as regular pancakes.
Start by making the pancakes, or you could make these the day before and keep wrapped in the fridge.
Sift the flour and salt into a bowl. In a jug melt the butter then whisk with the milk and egg, pour into the flour and mix well until smooth.
Place a large non-stick frying pan over a medium-hot heat. Add a little sunflower oil and then a ladle full of the batter, making sure to swirl the batter around the pan. Cook for about 1 minute, flip and cook on the other side for 20-30 seconds. Repeat until you have 4 large pancakes.
For the filling, Cook the potatoes in salted boiling water until tender and drain. Chop the asparagus into bite sized pieces and cook for 2 minutes in boiling water, drain.
In a bowl mix the crème fraiche, dill and lemon juice. Stir in the potatoes and asparagus.
Place a pancake on your plate, spoon the potato filling onto the pancake, top with the flaked smoked salmon and serve with watercress.
For the filling
300g potatoes, cubes and skin on
2 hot smoked salmon steaks
6 asparagus spears
5g fresh dill
4tbsp low fat crème fraiche
1 bag of watercress
For the pancakes
100g plain flour
250ml whole milk
40g butter, melted
1 large egg
Pinch of salt
Sunflower oil for cooking
“This makes a great meal for kids, the asparagus spears are fantastic finger food for them to pop their eggs with, they’ll love the potato of course and it’s a good way to introduce a different way to eat a baked potato."
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
Tuck into this fresh and light potato salad dish perfectly drizzled with a delicious yoghurt dressing. Ideal for a quick snack or a light lunch.
This campaign was originally produced in the framework of a programme co-financed by the European Union