Potato & dill pancakes with gravadlax

• medium potato↗1

  (about 250g/10oz), left whole, unpeeled

• plain flour↗140g/ 5oz g
• eggs↗2
• baking powder↗1 tbsp tbsp
• oil

  for frying

• chopped dill1 tbsp tbsp
• milk↗200ml/ 7fl oz ml
• cucumber

  sliced

• small red onion↗1

  thinly sliced

• poppy seed↗1 tsp tsp
• pinch caster sugar↗
• chopped dill1 tbsp tbsp

  plus extra to serve

• 2 x 145g packs gravadlax

Step-by-step instructions

1. 1

   Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on – you’ll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump‑free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.

2. 2

   Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.

3. 3

   Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.