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Monday, 14 June 2010

Potato Cakes with Smoked Salmon

Hello everybody! It's been well over a month since I last blogged and my sincerest apologies. However I do have a good excuse...I've been away on holidays for 7 weeks!

Matt, Sadie and I had a brilliant 2 weeks away together in Bali to celebrate my best friends wedding. The trip was pure bliss and we were spoilt rotten. Bali is such an amazing place and the locals are some of the kindest people I have ever met. We can't wait to get back there for another visit.

Sadie and I then travelled on to Sydney, our home town, for 5 weeks of catching up with family and friends. We both had a blast and it was so sad to leave but we couldn't wait to get home to Matt and become entrenched once again in our daily Doha life!

My first weekend back in Doha and we were invited to a cocktail party by our very good friends John & Catherine. J&C live on the same compound as we do and most of our weekends are filled with drinking, eating and swimming in the pool.

It was a fun filled cocktail party, as each couple had to bring their own cocktails to make for the guests. Matt and I decided on Mojito's as they are my favourite (i make mine with lemonade instead of soda water). Anyway, I thought it was also my duty to take along some canapes for us to snack on!

I have adapted this recipe from Nigella Lawson, the only thing I changed was adding sour cream to the top of the pancakes. These little morsels of deliciousness were gobbled down very quickly. We also decided that they would make a great posh looking hash brown minus the sour cream and salmon and instead served with crispy bacon (or turkey bacon for us here in Doha!).

I hope you enjoy!


3 eggs
125ml full-fat milk
2 spring onions, finely sliced
2 x 15ml tablespoons olive oil
60g instant mashed potato granules
40g flour
1/2 teaspoon baking powder
1/2 teaspoon lemon juice
1/2 cup sour cream (optional)
300g smoked salmon
1 small bunch of fresh dill


1. In a jug, whisk the eggs, milk, spring onions and olive oil together.

2. Stir in the potato granules, flour and baking powder and finally the lemon juice.

3. Heat a flat griddle, and drop 15ml tablespoonfuls of the mixture onto the hot griddle.

4. Cook for about 30 seconds a side, or until golden brown and firm enough at the sides to flip.

5. Once you have made the pancakes, and they've cooled a little, top with a small blob of sour cream and then tear off tiny strips of smoked salmon and place on top.

6. Decorate each salmon topped pancake with a tiny feather of dill.

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