For the horseradish
50g/1¾oz fresh horseradish, grated
2 tsp white wine vinegar
200ml/7fl oz lactose free double cream
salt and freshly ground black pepper
For the potato pancakes
200g/7oz potatoes, peeled
4 tsp lactose free milk
30g/1oz potato flour
1 free-range egg
2 free-range egg whites
1 tbsp lactose free double cream
oil, for frying
For the smoked salmon
4 slices smoked salmon
1 lemon, juice only
handful fresh dill
few drops olive oil
Serves - 4
For the horseradish, add the horseradish to a bowl and sprinkle with the vinegar and salt.
Leave to sit for 10 minutes and then mix with the lactose free double cream. Set aside until ready to serve.
For the potato pancakes, fill a pan with boiling salted water. Turn the oven on low and keep warm.
Add the potatoes and cook until soft. Drain well and return to pan, add lactose free milk and mash well.
Stir in potato flour and gradually add the whole egg followed by the egg whites.
Stir in the lactose free cream, season with salt and pepper.
Warm a frying pan over a medium heat and grease with a little oil.
Pour a ladle of the potato mixture into the pan and cook for 5 minutes until well coloured around the edges.
Turn over and cook for a further 3 minutes, or until cooked through and golden-brown. Repeat with the remaining potato mix.
Add the pancakes to a dish and keep warm in the oven. When all pancakes are prepared top with the salmon and horseradish, then serve.
Recipe adapted from: Good Food