INGREDIENTS

INSTRUCTIONS

The important thing to remember when making the potato pancakes is to
choose the right potato. You need a variety that has the necessary
starch to hold the pancake together.  Peel the potato, wash and then
grate it. Fold the grated potato into  a tea towel and squeeze out as
much of the water as possible. Transer  to a bowl and mix with half of
the snipped chives then season with  salt and pepper.  Heat a small non
stick frying pan with 1 tbsp of the groundnut oil,  place half the
grated potato/chive mixture to high heat for 2  minutes, turn with the
spatula and fry over a medium heat to high  heat for 2 minutes, turn
with the spatula and fry for a further 2  minutes on the other side.
Transfer to a tray then repeat the process  with the second half of the
mixture. Place the 2 in the oven for 5  minutes.  Bring a shallow pan
of water to boiling point with 2 tbsp of vinegar  and salt to taste.
Turn the heat down as low as possible. Place the  eggs into the hot
water and poach for about 6 minutes until they are  still soft in the
centre.  While they are cooking mix the sour cream with the second half
of the  chives and season with salt and pepper. Remove the pancakes
from the  oven, spread with the sour cream, top with the salmon, eggs
and  asparagus then serve.  Converted by MC_Buster.  Per serving: 362
Calories (kcal); 30g Total Fat; (70% calories from  fat); 15g Protein;
13g Carbohydrate; 418mg Cholesterol; 166mg Sodium  Food Exchanges: 0
Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1/2  Fruit; 5 Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1085
Calories From Fat: 548
Total Fat: 62.3g
Cholesterol: 424mg
Sodium: 9560.8mg
Potassium: 6025.3mg
Carbohydrates: 90.7g
Fiber: 33.1g
Sugar: 5.4g
Protein: 74g