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LatestDESSERTSQuick & EasyHEALTHYOCCASIONS

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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

Danish Potato Pancakes with Asparagus

serves: 4
Preparation: 10 mins
Cooking: 10 mins

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.

Recipe originally posted on Potato.ie

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t: +353 1 834 7586
e: info@kkproduce.ie

K&K Produce, 
Broughan Lane, The Ward,
Co. Dublin, Ireland. D11 YW57.

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