Potato Pancakes with Smoked Salmon, Kesong Puti, and Dill Sauce

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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