Little potato & spring onion pancakes

The idea of using instant mashed potato works a treat, resulting in fluffy pancakes with no peeling or grating.

Recipe «Little potato & spring onion pancakes» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 6 eggs, 1 cup milk, 4 spring onions, thinly sliced, 1/3 cup olive oil, 150g dry instant mashed potato mix , 80g plain flour, 1 tsp baking powder, 1 tsp lemon juice, plus wedges to serve , Melted unsalted butter, to brush, 100ml good-quality hollandaise sauce, 2 bunches thin asparagus, ends trimmed, blanched, cut into 3cm lengths, 250g creme fraiche or sour cream, 8 smoked salmon slices, 100g salmon roe, Snipped chives and small herb leaves , to serve.

Ingredients:

• 6 eggs 
• 1 cup milk 
• 4 spring onions, thinly sliced 
• 1/3 cup olive oil 
• 150g dry instant mashed potato mix 
• 80g plain flour 
• 1 tsp baking powder 
• 1 tsp lemon juice, plus wedges to serve 
• Melted unsalted butter, to brush 
• 100ml good-quality hollandaise sauce 
• 2 bunches thin asparagus, ends trimmed, blanched, cut into 3cm lengths 
• 250g creme fraiche or sour cream 
• 8 smoked salmon slices 
• 100g salmon roe 
• Snipped chives and small herb leaves , to serve 

Instructions

1. For the pancakes, whisk eggs, milk, onion and oil in a bowl. Stir in potato, flour, baking powder and lemon juice, then season well with sea salt and freshly ground black pepper. Brush a non-stick frypan with butter and place over medium heat. In batches, add 1 tablespoon mixture to the pan for each pancake, allowing room to spread. Cook for 1 minute each side until golden and slightly puffed. Keep warm while you make 24 pancakes in total.
2. Top 8 pancakes with hollandaise and asparagus; 8 with creme fraiche, smoked salmon and chives; and 8 with creme fraiche, roe and herbs. Place on a serving platter or plates, then serve with lemon wedges to squeeze over.