Salmon on potato pikelets, creme fraiche and dill

Babiche Martens

Makes 4 pikelets.

Pikelets

500 g	Agria potatoes (Main)
50 ml	Milk
2 ½ Tbsp	Flour
5	Eggs
3 Tbsp	Cream

Ingredients

1 knob	Butter, for cooking
1 packet	Smoked salmon
3 Tbsp	Crème fraîche
1 bunch	Fresh dill

Directions

1. To make the pikelets, peel the potatoes and cut into chunks. Boil in salted water until tender then drain and leave in the saucepan with the lid on to steam dry.
2. Pass through a mouli with a fine blade or alternatively press through a sieve. Leave to cool.
3. Whisk together the milk, flour, 3 whole eggs and 2 egg whites with the cream and season with salt and pepper. Combine with the potato then leave to rest for at least 30 minutes.
4. Heat a frying pan, add a little butter and when bubbling, start cooking the pikelets. When the top of each is nearly set, turn over and continue cooking until golden on both sides.
5. Serve with slivers of salmon, creme fraiche and dill, adding a little more pepper if desired.