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Ingredients
- 1 lrg Starchy potato
- 1 sm Bunch chives, finely snipped
- 2 Tbsp. Grnd nut oil
- 6 x Fine slices of cool smoked salmon
- 100 gm Lowfat sour cream, (4oz)
- 1 x Lemon
- 10 x Spears of asparagus halved and blanched
- 2 lrg Large eggs
- 2 Tbsp. White wine vinegar
Directions
- The important thing to remember when making the potato pancakes is to choose the right potato. You need a variety which 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 mix to high heat for 2 min, turn with the spatula and fry over a medium heat to high heat for 2 min, turn with the spatula and fry for a further 2 min on the other side.
- Transfer to a tray then repeat the process with the second half of the mix. Place the 2 in the oven for 5 min.
- 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 Large eggs into the warm water and poach for about 6 min till they are still soft in the centre.
- While they are cooking mix the lowfat sour cream with the second half of the chives and season with salt and pepper. Remove the pancakes from the oven, spread with the lowfat sour cream, top with the salmon, Large eggs and asparagus then serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1543g | |
| Calories 2840 | |
| Calories from Fat 1701 | 60% |
| Total Fat 189.16g | 236% |
| Saturated Fat 50.85g | 203% |
| Trans Fat 0.0g | |
| Cholesterol 1122mg | 374% |
| Sodium 924mg | 39% |
| Potassium 4842mg | 138% |
| Total Carbs 10.55g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.87g | 5% |
| Protein 259.49g | 415% |
