Soused mackerel with crème fraîche & capers
James Martin's version of this authentic Scandinavian dish of 24 hour-marinated fish
Potato & dill pancakes with gravadlax
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 5
Skip to ingredients
For the pancakes
- 1 medium potato(about 250g/10oz), left whole, unpeeled
- 140g/ 5oz plain flour
- 2 eggs
- 1 tbsp baking powder
- oilfor frying
- 1 tbsp chopped dill
- 200ml/ 7fl oz milk
For the salad
- ½ cucumbersliced
- 1 small red onionthinly sliced
- 1 tsp poppy seed
- pinch caster sugar
- 1 tbsp chopped dillplus extra to serve
- 2 x 145g packs gravadlax
Nutrition: per serving
- kcal288
- fat8glow
- saturates2g
- carbs33g
- sugars4g
- fibre3g
- protein23g
- salt3.6g
Method
step 1
Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on – you’ll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
step 2
Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
step 3
Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.
