Celebrate St. Patrick’s Day with a delicious traditional recipe from Bord Bia. Showcasing the best of Irish ingredients, this smoked salmon with boxty pancakes and soured cream is the perfect manner in which to celebrate the national feast day this weekend. Boasting wholesome and flavoursome ingredients, this recipe, which serves four, is certain to be a warm tasting favourite for all the family and makes for a great brunch or lunch dish.
250g potatoes, peeled, cooked and mashed
250g raw potatoes, peeled and grated
100g plain flour
Salt and freshly ground black pepper
1-2 tablespoon olive oil
Knob of butter
Eight slices of smoked salmon
150ml soured cream
Put both the mashed and grated potatoes in a bowl. Sprinkle over the flour and seasoning and mix until evenly combined. Add the milk, little by little, until you have a dropping consistency.
Heat a little oil in a non-stick frying pan over a medium heat. Add a knob of butter. When the butter begins to foam, spoon a tablespoon of the mixture into the frying pan. Cook for a couple of minutes on each side until golden brown. Depending on the size of the pan you can cook two or three at the same time.
Remove from the pan and keep warm while you finish cooking the pancakes. Serve with sliced smoked salmon and a spoon of soured cream.