Recipe
for :
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Crispy Potato Pancakes with Smoked Salmon
and Sour Cream
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|
 This
recipe for Crispy Potato Pancakes with Smoked
Salmon and Sour Cream by Michel Roux comes from Albert
Bartlett (www.albert-bartlett.co.uk),
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
www.albert-bartlett.co.uk
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