Impress your party guests with this sophisticated appetizer that's a cinch to do.
4 large potatoes,
peeled, boiled and mashed
1 tablespoon honey
1 tablespoon mustard
2 tablespoons sour cream
1 tablespoon chopped dill
3 eggs lightly beaten
3 scallion leaves thinly sliced
4 tablespoons flour
salt and pepper to taste
1 cup vegetable oil for frying
2 tablespoons melted butter
2 tablespoons capers, drained
50g store-bought smoked salmon
30g kesong puti, diced
1 Mix together honey, mustard, sour cream, and dill. Chill and set aside.
2 Mix potatoes, eggs, scallions, flour, salt and pepper into a light batter.
3 Ladle into a shallow non-stick pan pancake style and fry in melted butter until golden on both sides.
4 Fry capers in oil until crispy.
5 Layer smoked salmon on top of potato pancakes.
6 Drizzle with dill sauce and top with kesong puti, capers and, extra sliced scallions.
Photography Ryan Fenandez │ Styling by Angelo Comsti
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