Smoked salmon pancakes with crème fraîche
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
- 300g plain flour
- 2 tsp baking powder
- chopped to make 3 tbsp chives
- 4 spring onionsfinely chopped
- 300ml milk
- 50g buttermelted and cooled
- 2 eggsbeaten
- 200g smoked salmon
- 6 tbsp crème fraîche
- 1 lemonjuiced
- 2 tbsp nonpareil capersrinsed
- 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.
