Potato Pancakes with Maldon Cure or Maldon Deep Smoked Salmon, Exmoor Caviar & Crème Fraîche

To mark our website opening of The Caviar Palace we’re going for a decadent potato pancake recipe adorned with Lambton & Jackson smoked salmon and a suitably opulent crown of Baerii Caviar from Exmoor Caviar.

In reality, this dish can be enjoyed any time but it would undoubtedly be a wonderful way to kickstart a day of special celebrations when you want to pamper loved ones with a memorably delicious brunch.

In terms of what Lambton & Jackson smoked salmon to use, well let’s be frank here you’re spoilt for choice as always. In fairness, you could opt for any of our award-winners.

For the purposes of this recipe, though, we’ve plumped for our super popular Maldon Cure smoked salmon.

Everything is rounded off with a smidgen of crème fraîche and a glorious teaspoon of Baerii Caviar from our friends at Exmoor Caviar. All in all, it’s a proper flavour bomb that takes little time to make and even less time to eat.

Ingredients (Serves Two)

200g L&J Maldon Cure Smoked Salmon

20g Baerii Caviar

2 Tsp Crème Fraîche

250g Mashed Potato

75g Plain Flour

½ Tsp Baking Powder

2 Eggs

75ml Full Fat Milk

25g Chopped Dill or Chives (Optional)


Step 1.  First up, prepare the pancakes. Mix together in one bowl the mashed potatoes, plain flour and baking powder.

Step 2. In a separate bowl whisk together the milk and eggs before slowly adding to the potato mix until you’ve effectively created your very own potato pancake batter.  Season with pepper and salt.

Step 3. Using a non-stick frying pan, heat up with a little bit of sunflower oil and from a ladle gently start to spoon your potato pancake mix into the pan.

Step 4. Cook in small batches, each pancake should measure no more than 8 to 9 centimetres in diameter. Cook until golden on both sides before transferring to a pre-heated oven that’s set low.

Step 4.  Then when your ready to assemble, on each plate place a pancake and layer on top with slices of Maldon Cure smoked salmon.

Step 5.  Add a spoon of crème fraîche (and, yes, you could use sour cream instead) before crowning with the Baerii Caviar. You can finally sprinkle with chopped herbs (dill or chives) plus add a squeeze from a freshly cut lemon but that’s entirely your call.


Maldon Cure Smoked Salmon with Exmoor Caviar