Herb Potato Pancakes, Smoked Salmon and Crème Fraîche

Name: Herb Potato Pancakes, Smoked Salmon and Crème Fraîche
Cuisine: Scottish
Ingredients: ½ lemon, cut into quarters; 4 poached eggs; 200 g smoked salmon; 135 ml crème fraîche or sour cream; 1 tbsp finely chopped chives, plus more to garnish; 135 ml crème fraîche or sour cream; sunflower oil or butter; juice of ¼ lemon; salt and freshly ground black pepper; sunflower oil or butter; 50 ml double cream; salt and freshly ground black pepper; 2 heaped tbsp self-raising flour; 50 ml full-fat milk; 400 g floury potatoes (I use Maris Piper); 2 medium eggs, plus the whites of 3 more

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Gloagburn

By Alison Niven

Published 2025

About

The perfect solution for when you have people to stay and you want to do something a bit special for brunch.

Ingredients

400 g floury potatoes (I use Maris Piper)
2 medium eggs, plus the whites of 3 more

United Kingdom
Breakfast
Fish course
Brunch
Pescatarian
Scotland

Method

Place the potatoes in a pan with some salt and enough cold water to cover and bring to the boil. Boil gently for 15 to 20 minutes or until the potatoes break apart easily when pierced with a fork.
Drain the potatoes in a colander and then let them air dry for a few minutes. Mash until very smooth, or pass them through a sieve or ricer into a bowl.
Bea