Pic by Jenny Zarins


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

To serve

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. 

Serves 4