Warm potato pancakes with Scottish smoked salmon recipe

By Lizzie Kamenetzky

  1. Serves 8
  2. Takes 15 minutes to make, 20 minutes to cook, plus cooling
  3. Rating

A light, fresh, homely starter or light supper that can be served alone or as part of our Scottish menu.

tried and tested
Warm potato pancakes with Scottish smoked salmon


  1. 450g floury potatoes, such as maris piper, chopped into small chunks
  2. 150ml milk
  3. 3 medium free-range eggs, separated
  4. 3 tbsp buttermilk
  5. 100g plain flour
  6. Sunflower oil, for frying
  7. 100ml crème fraîche
  8. 2 tbsp creamed horseradish
  9. A squeeze of lemon juice
  10. 300g Scottish smoked salmon
  11. Small bunch fresh chives, snipped


  1. 1. Place the potatoes in a large pan of cold salted water, bring to the boil, then simmer for 10 minutes until tender. Drain well, then mash with the milk, season, and leave to cool.
  2. 2. Beat the egg yolks and buttermilk together, mix with the cooled mashed potato and fold in the flour.
  3. 3. In a separate bowl, whisk the egg whites with a pinch of salt until soft peaks form. Add a large spoonful to the potato mix and stir to loosen it. Fold in the remaining egg white, being careful not to overbeat.
  4. 4. Heat a little oil in a frying pan over a medium heat, add 3-4 heaped tbsp batter and fry for 2 minutes, until bubbles appear on the surface. Flip and fry for 1-2 minutes more until just golden. Repeat until the batter is used up (you should get 24 pancakes).
  5. 5. In a small bowl, combine the crème fraîche, horseradish and lemon juice.
  6. 6. Serve 3 pancakes per person, draped with the salmon and topped with horseradish cream and chives.

Nutritional info

Per serving: 252kcals, 12g fat (5.1g saturated), 15.9g protein, 21.6g carbs, 2.4g sugar, 2g salt

Chef's tip

This starter is from our Scottish menu. To freeze: Layer the cooked, cooled pancakes between layers of baking paper and freeze in a plastic container for up to 3 months. Defrost before warming through in a low oven.


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