Ingredients

Potato Pancakes

• 600g floury potatoes, boiled with their skin on until tender
• 2 tbsp butter
• 150g self raising flour
• 2 eggs
• 300ml milk
• maldon salt
• 2 tbsp butter

To Serve

• 150g smoked venison slices, sliced into 3-4cm pieces
• 200g creme fraiche
• 2 tbsp finely chopped chives

Method

1. Potato Pancakes: Peel the cooked potatoes while they are still warm. Mash them thoroughly with a tablespoon of butter. Allow to cool.
2. Place the mashed potato in a bowl and sift over the self raising flour, add the eggs and milk to the bowl and beat the mixture together until well combined and smooth. Season the batter with a little salt. The mixture should be pourable. Place the batter in the fridge for 30 minutes.
3. To Cook: Melt the butter in a crepe pan or frying pan over a moderate heat. Place large tablespoons of the batter on the pan. Cook the pancakes for a couple of minutes until large bubbles appear on top, then turn them over and cook them for a further minute. The pancakes should be golden. Remove the pancakes from the pan and set aside while you cook the remaining batter.
4. To Serve: Place 4-6 pancakes on each plate. Place a teaspoon of creme fraiche on each pancake and place a slice of venison on top. Sprinkle the chives over each pancake and serve.