450g floury potatoes, such as maris piper, chopped into small chunks
3 medium free-range eggs, separated
3 tbsp buttermilk
100g plain flour
Sunflower oil, for frying
100ml crème fraîche
2 tbsp creamed horseradish
A squeeze of lemon juice
300g Scottish smoked salmon
Small bunch fresh chives, snipped
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. Beat the egg yolks and buttermilk together, mix with the cooled mashed potato and fold in the flour.
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. 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. In a small bowl, combine the crème fraîche, horseradish and lemon juice.
6. Serve 3 pancakes per person, draped with the salmon and topped with horseradish cream and chives.
- 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.