Appetizers Recipes - Marinated Salmon with Potato Pancakes and Keta Recipe

Ingredients

• 300 g/10 oz potatoes

• Salt

• Freshly ground white pepper

• Sunflower oil for frying

• 200 ml/7 fl oz crème fraiche

• Juice of 1/2 lemon

• A pinch of cayenne pepper

• 300 g/10 oz marinated salmon (refer recipe)

• 150 g/5 oz keta (red salmon roe)

• Dill to garnish

Serves 4

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Method:

1. Wash, peel and coarsely grate the potatoes - they should resemble matchsticks. Immediately, drop them into cold water and wash out the starch. Drain in a sieve and squeeze out any excess moisture with kitchen paper.

2. After removing as much water as possible, season the potatoes with salt and pepper and set aside for a few minutes before squeez­ing out any excess liquid.

3. Heat the oil in a cast-iron pan. Using a tablespoon, drop spoonfuls of the grated potatoes into the hot oil.

4. Press flat with the back of a spoon and quickly sauté the thin pan­cakes (about 10 cm/4 inches in diameter) until golden brown and crisp on both sides.

5. Meanwhile, season the crème fraiche with salt, lemon juice and cayenne pepper.

6. Arrange the potato pancakes on a serving platter and place a small slice of marinated salmon on top of each one with 1 tablespoon crème fraiche and a spoonful of keta. Serve garnished with dill.

Note: Potato pancakes and salmon complement each other perfectly. This great combo is even more delicious served with spicy crème fraiche and salmon roe.