4 medium sized potatoes, peeled and grated
1/2 cup all purpose flour
2/3 cup milk
salt and pepper
1 tblsp butter
5oz Burren hot smoked Irish Organic salmon with honey, lemon & pepper or Burren cold smoked Irish Organic Salmon
1 fresh lemon, cut into quarters
Peel the potatoes and grate them using a mandolin or food processor. Squeeze the grated potatoes as to get rid of the starch.
In a large bowl add flour and milk and whisk together until fairly thick. Add salt and pepper to taste, and mix the dough with the grated potatoes.
In a cold frying pan add the butter and turn heat to medium. Ladle the batter onto the pan until it covers it.
Cook slowly for about 4 minutes on each side.
When the pancakes are ready, add salmon pieces, freshly squeezed lemon juice and a little creme fraiche. Sprinkle some freshly chopped dill. Roll and serve.