1 medium floury potato
1 large egg
50 g plain flour
50 g potato flour (also called potato starch, from health food shops or online)
½ tsp. baking powder
125 ml whole milk
A pinch of ground nutmeg
Sea salt and freshly ground black pepper
2 tbsp. sunflower or light olive oil
120 g crème fraîche
1 tbsp horseradish sauce (from supermarkets)
250-300g smoked salmon, thinly sliced
A small handful of dill
Peel the potato and cook in boiling salted water until tender.
Drain, mash in a bowl and leave to cool. Once cool, add the egg, both flours and baking powder, and combine.
Gradually add milk, whisking until a smooth paste forms. Add nutmeg and season well.
Heat ½ tbsp of the oil in a non-stick frying pan and spoon in 2-3 tbsp of the batter.
Cook until the underside is golden brown, then turn it over and cook the other side. Remove from the pan and make 3 more pancakes, the same way.
Whisk the crème fraîche and horseradish sauce together.
To serve, place a pancake on each plate, top with smoked salmon, add a spoonful of horseradish cream and garnish with dill.