- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 45 minutes
- Effort: easy
For the dressing
- 2 tbsp Dijon mustard
- 1 tbsp caster sugar
- 1 egg yolk
- 120 ml sunflower oil
- 1 tbsp chopped dill
For the pancakes
- 250 g floury potatoes, (King Edward or Desirée)
- 50 g unsalted butter
- 2 tbsp plain flour
- 2 eggs, separated
- 1 egg white
- 4 tbsp double cream
- 225 g gravadlax, sliced
- freshly ground salt and black pepper
1. To make the dressing, place the mustard in a bowl with the sugar and an egg yolk; whisk to combine.
2. Gradually add the oil until the dressing becomes thickened and smooth.
3. Season and stir in the dill, then cover and chill until needed.
4. Simmer the potatoes in a covered pan of boiling salted water for 15-20 minutes, until tender.; drain and mash until smooth.
5. Beat in 25g of the butter. Fold in the flour and egg yolks.
6. Add the cream, a little at a time, and beat until the mixture becomes a smooth batter. Season to taste.
7. Whisk the egg whites until stiff and fold them into the potato mixture.
8. Heat the remaining butter in a large frying pan over a gentle heat. Place tablespoonfuls of the mixture into the pan - the mixture should make 12 pancakes, so it may be best to do this in batches or use 2 pans.
9. Cook for 2-3 minutes on each side, until puffed up and golden brown.
10. Arrange the pancakes on warmed serving plates and top with gravadlax slices. Drizzle with the sweet mustard dressing and serve.
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