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IMG_6382This was born out of some left over smoked salmon and a desire to eat it with something other than a bagel, (not available in the Dordogne), a slice of bread, (so many great choices here in the Dordogne), pasta, (too many carbs after Christmas and New Year), salad, (too healthy), so I decided to try something a little different and it turned out really tasty. With the addition of the beaten egg whites, the pancakes are very light and fluffy. I served it with some créme fraîche, lemon slices and freshly ground black pepper and a glass of champagne for dinner yesterday. A perfect light meal after our 6 course New Year’s Eve dinner at the local Journiac town-hall. That was quite a feast. We had mushroom soup, a slice of foie gras, scallops on a bed of pureed leeks, venison steak with potato gratin and veggies, salad with a brillat savarin cheese with truffle and nougat glacé. All washed down with limitless wine and champagne. The evening started at 8pm and the first guest left around 02am!
As you can now understand, we needed a light dinner the following day. This recipe however would work equally well for lunch or even make a scrumptious breakfast, just add some creamy scrambled eggs and you are good to go.


Pour 6 personnes


3 grosses pommes de terre
2 oeufs
40 cl de lait
4 c. à soupe de farine
1/2 sachet de levure chimique
Huile végétale
Sel et poivre noire du moulin
6 tranches de saumon fumé
200 g de crème fraîche
1 citron
3 brins de persil plat, hachez


Pelez et lavez les pommes de terre
Coupez-les en gros morceaux et faites-les cuire 20 minutes à la vapeur
Ècrasez-les avec une fourchette et laissez refroidir
Dans une jatte, mélangez les jaunes d’oeufs avec le lait
Ajoutez les pommes de terre, la farine et la levure
Montez les blancs d’oeufs en neige
Incorporez-les délicatement à la préparation
Faites chauffer un filet d’huile dans une poêle
Versez des petites louches de préparation
Faites cuire les pancakes 2 à 3 minutes sur chaque face
Réservez au chaud
Superposez une tranche de saumon sur chaque pancake
Mettez une grosse cuillerée de crème fraîche et du persil
Donnez quelque tours de moulin à poivre
Servez avec un morceau de citron
Bon Appétit!


IMG_6383Serves 6


3 large potatoes
2 eggs, separated
400 ml / 14 oz milk
4 tablespoons flour
1 teaspoon baking powder (or use self raising flour)
Salt & freshly ground black pepper
6 slices smoked salmon
200 g / 7 oz crème fraîche or sour cream
Fresh parsley, finely cut
1 or 2 lemons cut into 6 wedges


Peel and wash the potatoes
Cut them into large pieces and steam them for 20 minutes
Mash roughly with a fork and leave to cool slightly
In a bowl, mix the egg yolks with the milk
Add the mashed potatoes, the flour and the baking powder and mix
In another bowl, whisk the egg whites until stiff
Gently fold them into the potato mixture
Drizzle a little oil in a sauté pan over medium heat
Add the mixture using a small soup ladle
Cook for about 2 to 3 minutes on each side
Keep warm until you use all the mixture
Place some smoked salmon on each pancake
Top with a large dollop of cream
Sprinkle on some parsley
Add some freshly ground black pepper
Serve with a wedge of lemon