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    Lightly Smoked Salmon Fillets with Potato Pancakes

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    Lightly Smoked Salmon Fillets with Potato Pancakes

    The Tartan Quality Mark is the hallmark of premium quality Scottish salmon. Each fish has been produced to strict guidelines set down by an independently controlled product certification scheme and has a unique identification number which allows it to be traced back to the farm.

    • Preparation time: 25 minutes
    • Cooking time: 10 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 2


    • The pancake mixture
    • 150g mashed potato
    • 1tbsp white flour
    • 2tbsp milk
    • Salt and freshly ground black pepper
    • 1 salad onion, finely chopped
    • 100g packed Waitrose Smoked Salmon Trimmings, cut into strips
    • 1tbsp olive oil
    • 225g lightly smoked salmon fillet, cut into 1cm thin slices
    • 2 eggs (medium), poached
    • 2 eggs (medium), beaten


    1. Mix the potato, flour, milk, eggs and seasoning to make a smooth batter. Stir in the onion and salmon trimmings.
    2. Heat a frying pan, add a little oil and drop in a large spoonful of the mixture. The mixture should make about 6-8 pancakes, each 8cm diameter. Cook each side for 1-2 minutes over a medium heat or until golden brown. Set aside and keep warm.
    3. Heat the olive oil in a frying pan, add the slices of lightly smoked salmon fillet and cook for 1 minute each side.
    4. To assemble the dish, arrange 2-3 pancakes on each plate then a layer of the cooked salmon and top with a poached egg. Garnish with fresh dill and serve.

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