Potato Pancakes with Smoked Salmon & Dill & Caper Cream Cheese

Ingredients

For the pancakes

• 250g Dunnes Stores mashed potato
• 250g raw potato, peeled and coarsely grated
• 250g plain flour
• 1 tsp bicarbonate of soda
• 300ml buttermilk
• 200g cream cheese
• 100g Greek yoghurt
• 2 tbsps cornichons, roughly chopped
• 1 tbsp capers, roughly chopped
• Large handful of dill, roughly chopped
• 1 tbsp chives, finely chopped
• Zest of ½ a lemon, plus extra wedges to serve
• 50g butter
• Sea salt & freshly ground black pepper
• 150g smoked salmon

Method

1. Put the mashed potato, raw grated potato, flour and bicarbonate of soda in a large mixing bowl and mix until evenly combined. Add the buttermilk, bit by bit, until you have a wet, dropping consistency. Season to taste with sea salt and ground black pepper.
2. In a separate bowl, mix together the cream cheese, Greek yoghurt, cornichons, capers, dill, chives and lemon zest until well combined. Season with salt and pepper and set aside.
3. Now, heat a non-stick frying pan over a medium-high heat with a little butter. When the butter begins to foam, spoon heaped tablespoon measurements of the mixture into the frying pan and fry for 3-4 minutes on each side until golden brown.
4. Remove the pancakes from the pan and place on a plate lined with kitchen paper. Repeat with the remaining mixture until all the mixture is used up then serve the pancakes with the cream cheese mixture and smoked salmon for everyone to build their own pancakes.
5. Garnish everything with a little extra dill and some freshly grated black pepper and serve with plenty of lemon wedges for squeezing.