Ingredients:

  • 1 lb (454g) Russet potatoes, peeled (about 2 medium), divided – ½ cooked & mashed, ½ raw & grated
  • ½ cup (60g) all-purpose flour, plus more for dusting
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup (60ml) milk
  • 2 tablespoons unsalted butter, melted, plus more for cooking
  • ½ cup (120g) crème fraîche
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 4 oz (113g) smoked salmon, thinly sliced

Instructions:

  1. Boil half the potatoes until tender. Mash until smooth. Grate the remaining half using a box grater and squeeze out excess moisture.
  2. In a large bowl, combine the mashed potatoes, grated potatoes, flour, baking powder, salt, and pepper.
  3. Gradually stir in the milk and melted butter until just combined. Do not overmix.
  4. In a small bowl, whisk together the crème fraîche, chopped dill, and lemon juice. Season with salt and pepper. Refrigerate until ready to serve.
  5. Heat a lightly buttered skillet or griddle over medium heat. Drop spoonfuls of the potato mixture onto the hot surface, forming small pancakes (boxty).
  6. Cook for 3-4 minutes per side, or until golden brown and cooked through.
  7. Top each boxty with smoked salmon and a dollop of dill crème fraîche. Garnish with dill sprigs, lemon wedges and capers (optional). Serve immediately.