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.

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”