Potato & Dill Pancakes with Gravadlax

3.65 (3)
⏱ 95 mins 🍽 Serves 5 🌶 scandinavian ✅ Easy 🏷 Breakfast

These blini-style potato pancakes are a delightful brunch centrepiece. Grated potato and fresh dill are folded into a simple batter, then pan-fried until golden. They are served warm, topped with slices of gravadlax and a crisp salad of cucumber, red onion and poppy seeds. This recipe serves five and takes just over an hour and a half to prepare, offering a taste of Scandinavian flavours for a relaxed morning meal.

Potato & Dill Pancakes with Gravadlax

Ingredients

  • 1 medium potato (about 250g/10oz), left whole, unpeeled
  • 140g/ 5oz plain flour
  • 2 eggs
  • 1 tbsp baking powder
  • oil for frying
  • 1 tbsp chopped dill
  • 200ml/ 7fl oz milk
  • 1/2 cucumber sliced
  • 1 small red onion thinly sliced
  • 1 tsp poppy seed
  • pinch caster sugar
  • 1 tbsp chopped dill plus extra to serve
  • 2 x 145g packs gravadlax

Method

  1. Boil the whole potato for about 12 mins until it is tender but not fully cooked. Cool it under running water, then grate it with the skin still on to yield 150g (5 ¼oz). Place the flour and a pinch of salt in a large bowl, then crack in the eggs. Whisk to remove any lumps. Pour in the milk gradually while whisking. Stir through the grated potato, dill and baking powder.
  2. Pour a little oil into a frying pan and heat it. For each pancake, cook 2 tbsp of the batter. Once small bubbles form on the surface, flip it over and cook the other side for about 1 min. Keep the cooked pancakes warm as you repeat with the remaining batter.
  3. While the pancakes cook, combine all the ingredients for the salad. To serve, place the warm pancakes on plates, top them with the gravadlax and finish with a spoonful of the prepared salad.

Nutrition (per serving)

Calories288 kcal
Fat8 g
Saturates2 g
Carbs33 g
Sugars4 g
Fibre3 g
Protein23 g
Sodium1440 mg
Salt3 g

Recipe details

Skill levelEasy
CategoryBreakfast
Cuisinescandinavian