Shaun Rankin says: “This dish manages to be both delicious and elegant so it’s perfect for impressing your partner on valentine’s day – you could even make the pancake heart shaped! If you don’t go in for the whole romance thing though this would also make a nice birthday treat.”
2 non-stick blini pans or similar moulds
1 tbsp sea salt
1 large Marfona potato
1/2 tbsp chives
Salt and cracked black pepper
1 tbsp milk
10g unsalted butter
100g smoked salmon
Preheat the oven to 160°C (325°F/Gas 3).
Sprinkle the sea salt on a small baking tray, place the potato on top and bake in the oven for 50 minutes.
When the potato comes out, put the blini pans/moulds on a roasting tray and into the oven to get hot.
Cut the potato in half and scoop out the middle into a bowl. Discard the skins. Weigh out 125g of potato and discard any excess. It is important at this stage that the potato is still warm.
Separate 2 of the eggs and add the yolks and half of the chives to the potato and whisk in well. Season with salt and black pepper.
In a clean bowl, whisk the egg whites to firm peaks.
Using a metal spoon, carefully fold the whisked egg whites into the potato mix, taking care not to knock the air out of the whites.
Lift the blini pans/moulds out of the oven and add a drizzle of olive oil to each.
Using a spoon, divide the potato mixture equally between the pans/moulds.
Put back into the oven and bake for 15 minutes until cooked and golden brown.
Allow to cool slightly before removing them from their pans/moulds. Keep warm.
Crack the remaining eggs into a bowl add the milk and whisk.
Heat the butter in a saucepan, add the egg mix and then turn the heat down to low.
Using a wooden spoon, move the egg mix in the pan until the eggs are just cooked. Finish with the remaining chives and remove from the heat.
To serve, place the pancakes in the middle of the plate, curl the smoked salmon on top and then add the creamy scrambled eggs.