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Smoked salmon pancakes with crème fraîche

Smoked salmon pancakes with crème fraîche

Name: Smoked salmon pancakes with crème fraîche
Total time: 30 min
Yield: Serves 6
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

Published: December 19, 2014 at 2:29 PM

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Serves 6

A little effort

Total time: 30 mins

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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

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Alternatives

Complete the dish

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Ingredients

Nutrition

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

Nutrition: per serving

kcal396
fat18.2g
saturates9.8g
carbs42.7g
fibre1.8g
protein18.2g
salt2.66g

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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