- 4 medium-sized potatoes, peeled and grated
- 1/2 cup all-purpose flour
- 2/3 cup milk
- salt and pepper
- 1 tbsp butter
- 5oz / 140g Burren hot smoked Irish Organic salmon with honey, lemon & pepper or Burren cold-smoked Irish
- Organic Salmon
- 1 fresh lemon, cut into quarters
- crème fraîche
- fresh dill
- Peel the potatoes and grate them using a mandolin or food processor.
- Squeeze the grated potatoes to get rid of the starch.
- In a large bowl add flour and milk and whisk together until fairly thick.
- Add salt and pepper to taste, and mix the dough with the grated potatoes.
- In a cold frying pan add the butter and turn heat to medium. Ladle the batter onto the pan until it covers it.
- Cook slowly for about 4 minutes on each side.
- When the pancakes are ready, add smoked salmon pieces, freshly squeezed lemon juice, and a little creme fraiche. Sprinkle some freshly chopped dill. Roll and serve.
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