Smoked Salmon and Cream Cheese Potato Pancakes

Whisk batter, stir in potatoes and onions, fry until golden, and top with herb cream cheese and smoked salmon.

Seafood Salmon Breakfast Pancakes Potato

Estimated Nutrition

Calories

679.2

kcal / serving

1358.4 kcal total

Carbs

65.8g

per serving

131.5 g total

Fat

34.1g

per serving

68.2 g total

Protein

27.4g

per serving

54.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Self-Rising Flour

Dairy

piece

Egg

free-range, beaten

piece

Egg Yolk

free-range

150

Milk

100

Cream Cheese

NutsSeeds

pinch

Salt

tbsp

Chive

chopped fresh

tbsp

Parsley

chopped fresh

piece

Dill

fresh sprigs for garnish

OilsFats

tbsp

Olive Oil

Seafood

slice

Smoked Salmon

Vegetables

piece

Spring Onion

chopped

piece

New Potatoes

peeled and grated

Method

Mix the flour, salt, beaten egg, and egg yolk in a large bowl.

Whisk in 150ml of milk gradually to create a smooth batter.

Stir the chopped spring onions and grated potatoes into the batter.

Heat half of the olive oil in a frying pan and wipe away excess oil.

Fry spoonfuls of batter for 2 to 3 minutes per side until golden.

Repeat the frying process with the remaining oil and batter while keeping cooked pancakes warm.

Combine the cream cheese, chives, and parsley in a small bowl.

Top the pancakes with the cream cheese mixture and smoked salmon slices.

Garnish the dish with fresh dill sprigs and serve.