Danish Potato Pancakes with Asparagus Recipe - Pancake Day 2017

Danish Potato Pancakes with Asparagus Recipe
Prep in Prep in:
10 mins
Cook in Cook in:
10 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 528
Energy (KJ) 2206
Fat 28.5g 40%
Saturated Fat 11.0g 55%
Total Sugars 5.3g 5%
Salt 1.0g 16%

Method

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.

Ingredients

For the filling

300g Rooster potatoes, cubes and skin on

2 hot smoked salmon steaks

6 asparagus spears

5g fresh dill

4tbsp low fat crème fraiche

1 lemon

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

For the filling 300g Rooster potatoes, cubes and skin on 2 hot smoked salmon steaks 6 asparagus spears 5g fresh dill 4tbsp low fat crème fraiche 1 lemon 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

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