Smoked Salmon & Swedish Potato Pancakes
with Horseradish Sour Cream & Cucumber Salad
- Milk
- Eggs
- Fish
- Gluten
- Wheat
- May contain traces of allergens
Bring a taste of Scandinavian comfort home with this brilliant, cafe-style dinner. Crispy, golden-brown Swedish potato pancakes—known traditionally as raggmunk—are the perfect base for ribbons of luxurious smoked salmon. Paired with a zesty horseradish cream and a tangy pickled cucumber salad to cut through the richness, it's a beautifully balanced plate that's simple yet sophisticated.
Ingredients
2
Potato
½
Brown Onion
1 packet
Dill
1
Lemon
1
Cucumber
1 packet
Horseradish Sauce
(Contains: Milk, Eggs)
½
Light Sour Cream
(Contains: Milk)
100 g
Cold-Smoked Salmon
(Contains: Fish)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
¾ cup
milk
(Contains: Milk)
¾ cup
flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
¼ tsp
salt
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Grate potato and brown onion (see ingredients) and squeeze out any excess
moisture using a paper towel.
• Roughly chop dill. Slice lemon into wedges. Thinly slice cucumber into rounds.
• In a small bowl, combine horseradish sauce and light sour cream (see
ingredients). Season to taste with salt and pepper and set aside.
TIP: Removing excess liquid from the veggies will help the pancakes crisp up in the
pan!
• In a medium bowl, combine the milk, plain flour, egg and salt until smooth.
• Add grated potato and onion, half the dill and a pinch of pepper, stirring
to combine.
TIP: Lift out some of the mixture with a spoon. If it’s too wet and doesn’t hold its shape,
add a little more flour!
• Heat a large frying pan over medium-high heat with the butter and a generous
drizzle of olive oil.
• When oil is hot, add heaped tablespoons of pancake mixture in batches
and flatten with a spatula. Cook until golden, 3-4 minutes each side (don’t flip
too early!).
• Transfer to a paper towel-lined plate. You should get 3-4 pancakes per person.
TIP: Add extra olive oil between batches as needed.
• In a large bowl, combine mixed salad leaves, cucumber, a drizzle of olive oil and
a good squeeze of lemon juice. Season to taste.
• Divide Swedish potato pancakes between plates. Top with cold-smoked salmon
and a dollop of horseradish sour cream. Sprinkle with remaining dill.
• Serve with cucumber salad and any remaining lemon wedges. Enjoy!
