Potato pancakes with smoked salmon

Potato pancakes with smoked salmon

At Home with Ben
Mark Roper

This recipe is a blend of two that I’ve used over the years. I used to make one version at Monte’s in London, served with seared foie gras – a great combination, though the recipe was a little labour intensive. The other version comes from my mate Darren Simpson on The Best in Australia, which involves blending the potatoes with the remaining ingredients while they are hot. It’s a far easier way to make the batter and it keeps for a few days.

To cook the pancakes, I use tarte tatin moulds or blini pans. The addition of a poached egg is an optional extra, and to enhance the batter you could add other chopped herbs or corn kernels.


Quantity Ingredient
500g waxy potatoes, peeled
3 eggs
3 egg whites
75ml crème fraîche
4 tablespoons plain flour
1/2 teaspoon salt
pinch white pepper
1 tablespoon chopped chives
100g butter
12 slices smoked salmon, to serve
8 poached eggs, (optional), to serve
flat-leaf parsley leaves, to serve
1 lemon, juiced, to serve


  1. Boil the potatoes in salted water. When cooked, drain and allow to steam dry. Place the potatoes in a food processor while still hot, along with the eggs, egg whites, crème fraîche, flour, salt and pepper. Process until smooth. Reserve and allow to cool.
  2. Preheat the oven to 200°C.
  3. When the mixture is cool, add 1 tablespoon chopped chives and combine thoroughly.
  4. Spread 25 g butter in each of the four moulds or blini pans and place in the hot oven. When the butter begins to foam, remove from the oven. Divide the batter between the moulds or pans, return them to the oven and cook for 10 minutes, or until firm and golden on top.
  5. To turn out, place a similar-sized tray or plate over each mould or pan and flip. Using a palette knife or eggflip, turn the pancake over and place in the centre of a serving plate.
  6. Serve the pancakes with slices of smoked salmon, a poached egg (if desired), some parsley leaves and a squeeze of lemon juice.
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