Potato Pancakes

Instructions

1. Cook the potatoes in a saucepan of lightly salted, boiling water for 20-25 min. until tender. Drain thoroughly, then mash until free of lumps.
2. Beat in the whole egg and egg yolk, along with the butter. Beat until smooth and creamy. Slowly beat in the flour and cream, then season to taste with salt and pepper. Stir in the chopped parsley.
3. Beat the crème fraîche and horseradish sauce together in small bowl. Put into a lunchbox container, cover with lid and set aside until needed.
4. Heat a lightly greased heavy skillet over a medium-high heat. Place a few spoonfuls of the potato mixture in the hot pan. Cook for 4-5 minutes or until cooked and golden, turning halfway through cooking time. Remove from the pan. Drain on paper towers and keep warm. Repeat with the remaining mixture.
5. Arrange the pancakes on individual serving plates. Place on smoked salmon or steamed vegetables, spoon over a little of the horseradish sauce. Serve with salad and garnish with lemon slices and chives.

• Servings : 6
• Ready in : 40 Minutes
• Course : Appetizers, Main courses
• Recipe Type : Appetizers, Vegetables and site dishes
• Ingredient : All-purpose flour, Chives, Cream, Crème fraîche, Egg yolks, Eggs, Horseradish sauce, Parsley, Potatoes