Smoked Salmon Pancakes
Elegant bites with a smoky twist and a zingy finish.
Serves
12
Featuring
Tracklements Strong Horseradish Cream
Ingredients
100g plain flour
1 large egg
½ tsp baking powder
100ml whole milk
Pinch of salt
150g crème fraîche
1 tbsp Tracklements Strong Horseradish Cream
Zest and juice of ½ lemon
Sunflower or vegetable oil
200g smoked salmon
Fresh dill, to garnish
All ingredients are available to purchase in our Farm Shop
Method
- Combine the flour, egg, baking powder, milk and a pinch of salt in a bowl and whisk to a smooth batter.
- Mix together the crème fraîche, Strong Horseradish Cream and lemon, stirring well to combine.
- Set a frying pan over a medium heat and wipe it with some oiled kitchen paper. When hot, drop a dessertspoon-ful of batter into the pan, spread into a 6cm diameter and cook for 1-2 mins on each side and then set aside. Repeat until you have 12 pancakes.
- To serve, top each of the pancakes with the horseradish crème fraîche, followed by a slice of smoked salmon and finish with a few dill fronds.
