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Crispy Potato Pancakes with Smoked Salmon and Sour Cream

Michel Roux of Le GavrocheThis recipe for Crispy Potato Pancakes with Smoked Salmon and Sour Cream by Michel Roux comes from Albert Bartlett (, Britain’s leading grower and packer of root vegetables. A family business for more than 50 years, they are fiercely committed to natural farming with minimum interference.

Michel Roux is one of Britain’s most famous chefs. Since 1991 he has been Chef de Cuisine at Le Gavroche, his family’s celebrated London restaurant and the first in the UK to enjoy one, two and three star status in the Michelin Guide. A regular writer and broadcaster, Michel has won numerous culinary awards and was recently elected to membership of the prestigious Maitre Cuisinier de France.

This is just one of the range of recipes he has created to take advantage of the Rooster potato’s unique texture and flavour.

Ingredients for Crispy Potato Pancakes

6 washed Rooster potatoes
1 peeled Onion
2 eggs
3 tablespoons of plain flour
½ teaspoon of baking powder
salt, pepper, and vegetable oil
8 slices of smoked salmon
4 tablespoons of sour cream
1 bunch of chopped chives

How to make Crispy Potato Pancakes

  • Coarsely grate the potatoes and leave for 30 minutes.
  • Then drain and rinse under cold water. Gently press between your hands to dry.
  • Add the finely sliced onion, eggs, flour and baking powder.
  • Season well with salt and pepper.
  • Pour a generous amount of oil in a frying pan and heat until smoking hot.
  • Spoon the potato batter to form little patties about 5cm wide. Then flip over to colour on each side.
  • When brown and crisp, drain on paper towel.
  • Serve warm with the smoked salmon and sour cream mixed with the chopped chives.

Serves 4

Crispy Potato Pancakes with Smoked Salmon and Sour Cream