Olive Magazine

Smoked salmon pancakes with crème fraîche

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 6

Looking for a tasty appetiser to hand round at your next gathering? Chive pancakes are topped with smoked salmon, lemon, nonpareil capers and dill crème fraîche in this easy recipe

Nutrition:
NutrientUnit
kcal396
fat18.2g
saturates9.8g
carbs42.7g
fibre1.8g
protein18.2g
salt2.66g
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Try these smoked salmon pancakes, then check out our American pancakes, savoury pancakes, potato pancakes, blinis and more pancake recipes.

Ingredients

  • 300g plain flour
  • 2 tsp baking powder
  • chopped to make 3 tbsp chives
  • 4 spring onions, finely chopped
  • 300ml milk
  • 50g butter, melted and cooled
  • 2 eggs, beaten
  • 200g smoked salmon
  • 6 tbsp crème fraîche
  • 1 lemon, juiced
  • 2 tbsp nonpareil capers, rinsed
  • chopped to make 2 tbsp dill

Method

  • STEP 1

    To make the pancakes, mix the flour, baking powder, chives and spring onions with a large pinch of salt. Whisk the milk, butter and eggs together then whisk this into the dry ingredients to make a thick batter. Heat a non-stick frying pan then drop in 1 large tbsp of the batter. Cook until holes appear on the surface then flip over and cook the other side until golden.

  • STEP 2

    To make the dressing, mix the crème fraîche with the lemon juice and capers and half the dill (you want it to drizzle so add more juice if necessary). Put two pancakes on each plate, top with some smoked salmon then drizzle over the dressing and sprinkle with a little more dill.

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