Salmon Roe on Potato Pancakes

Fry ten small potato pancakes and top each with 10g of crème fraîche and 10g of Wild Salmon XXL Roe. The plate serves five guests at two pancakes each and uses half of the 200g roe pack.

Ingredients and pack plan

• Yield: 10 pancakes
• Serves: 5 at 2 each
• Roe and crème fraîche: 10g of each per pancake

Equipment

• Box grater, bowl and clean tea towel
• Digital scale and tablespoon
• Large frying pan and fish slice
• Wire rack over a tray
• Clean roe spoon

Make ten pancakes

1. Grate and squeeze. Coarsely grate the potatoes and onion. Wrap them in the tea towel and press out free liquid.
2. Create one batter. Mix the vegetables with the egg and flour, weigh the result and divide it into ten equal portions.
3. Shape the first round. Heat part of the oil. Place a portion in the pan and flatten it to a consistent round about 8cm across; repeat without crowding.
4. Fry through the centre. Turn when the first face is set and coloured. Continue until the middle contains no raw potato, then transfer to the rack.
5. Repeat and keep separate. Cook the remaining portions, replenishing only measured oil and never stacking the pancakes.
6. Top the finished plate. Add 10g crème fraîche, 10g salmon roe and a little dill to each pancake.

Plan the other half of the roe pack

The recipe uses 100g of the 200g roe pack. Plan the remaining 100g under its actual opened-storage instructions before opening. Divide the prepared mixture into ten pancakes and allocate the topping to the finished pieces evenly.

Potato-pancake fixes

• The edges fray: press each weighed portion firmly into a round as soon as it reaches the pan.
• The middle stays raw: reduce the pancake thickness and lower the heat for a longer cook.
• The surface becomes greasy: preheat the pan and drain pieces on the rack.
• The roe slips: place the crème fraîche centrally and use it as a stable base.

Allergens and storage boundary

Fish, milk, egg and wheat, including gluten, are present. Check all current labels and kitchen cross-contact. Cook the potato mixture through and serve promptly. Keep roe and crème fraîche chilled under their exact instructions. No leftover period for batter, cooked pancakes or opened products is stated here.

Ten-pancake portion and basket check

Ten × 10g roe uses 100g, half the 200g pack. Ten × 10g crème fraîche uses 100g, leaving 70g from a 170g pot. At the 12 October 2026 catalogue check, those available packs were £72 and £6, or £78 together before the pancake ingredients and checkout charges.

At five guests receiving two pancakes each, every guest receives 20g roe and 20g cream. If you change the number of pieces, recalculate both toppings; a single 200g roe pack covers twenty stated 10g allocations, but the base recipe and service plan must also be increased. Keep the chilled toppings refrigerated during frying and add them after strong surface heat has settled.