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Potato Pancakes with Smoked Salmon

Potato Pancakes with Smoked Salmon

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Makes enough for at least 20 small pancakes.


  • 300g Potatoes, peeled and cut into equal sized chunks
  • 30g softened butter
  • 85g Flour, sieved
  • 2 eggs beaten
  • 100ml Milk
  • Olive oil or sunflower oil
  • Horseradish
  • 10 Slices Inverawe Smoked Salmon (approx. 400g)
  • Double Cream
  • Chives, finely chopped
  • Black Pepper
  • Caviar (Trout or Lumpfish)


  1. Boil potatoes in salted water until tender then drain well. Mash until smooth and mix in butter. Allow to cool slightly. Make a well in the flour and mix together the milk and eggs. Pour the milk mixture in to flour and mix well. Beat in the cooled mashed potato to make a smooth batter.
  2. Heat a little oil in a frying pan and drop in spoons of batter, allowing space for spreading. Cook for a minute then check and turn over when golden on the bottom. Remove to a cooling rack and cook the rest of the pancakes.
  3. Lightly whip the double cream and mix in some finely grated horseradish, fresh black pepper and chopped herbs. Serve the pancakes topped with some sliced smoked salmon, a small spoon of horseradish cream and a few globes of caviar.