Name: Potato & dill pancakes with gravadlax
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 35 min
Yield: 5
Cuisine: Scandinavian
Ingredients: 1 medium potato (about 250g/10oz), left whole, unpeeled; 140g/ 5oz plain flour; 2 eggs; 1 tbsp baking powder; oil for frying; 1 tbsp chopped dill; 200ml/ 7fl oz milk; ½ cucumber sliced; 1 small red onion thinly sliced; 1 tsp poppy seed; pinch caster sugar; 1 tbsp chopped dill plus extra to serve; 2 x 145g packs gravadlax

For the pancakes

1 medium potato
(about 250g/10oz), left whole, unpeeled
140g/ 5oz plain flour
2 eggs
1 tbsp baking powder
oil
for frying
1 tbsp chopped dill
200ml/ 7fl oz milk

For the salad

½ cucumber
sliced
1 small red onion
thinly sliced
1 tsp poppy seed
pinch caster sugar
1 tbsp chopped dill
plus extra to serve
2 x 145g packs gravadlax

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.