These recipes are devised by Paul Watters – author of “Simple Tasty Healthy by PW”
1 cup of self raising flour
2 potatoes peeled and grated
1/2 bunch of spring onions (washed and sliced)
Salt and pepper
1 cup of milk
1 bag of mixed leaf salad salad
4 cherry tomatoes (cut in quarters)
1/2 red onion sliced
1 packet of smoked salmon
4 tablespoons of cream cheese
2 tablespoons of wholegrain mustard
To make the pancakes:
With the grated potatoes transfer to a dry tea towel and squeeze any excess water out.
Transfer to a large bowl.
Break in the egg and mix well.
Add the flour, mix again slowly, add spring onion and gradually add milk (this should be a batter consistency)
Heat a large non stick pan to the stove. Bring up to a medium heat and drizzle in a little oil (my tip after you add the oil wipe with a sheet of kitchen paper – this will help prevent greasy pancakes)
Add approx 1 tablespoons of the mix and cook for approximately 3 minutes each side until golden brown. Repeat
For the poached egg bring a small saucepan with 1/2 pint of water to the boil, add 1 tablespoons of white vinegar or the juice of 1 lemon and a pinch of salt.
Then whisk – this will create a whirlpool effect. Add in your egg and take off the heat.
Place the mixed leaf in a large mixing bowl with tomatos and red onions and season with salt and pepper. Drizzle a little olive oil through the salad .
For the cream cheese mix – quite simply mix together. Add a little salt pepper to taste of your liking.
In a large bowl or plate place the pancake at the bottom of the dish and arrange your salad (save some baby spinach for the top of the egg) and neatly place on the smoked salmon.
While this is being done the egg will be cooked, lift out with a slotted spoon and dab onto a sheet of kitchen paper – this drains off any access water.
Place on top of the salad and add the bit of baby spinach and some black pepper and enjoy!