Smoked Salmon Pancakes with Horseradish Crème Fraiche
These are the perfect little nibbles to complement festive fizz at a drinks party for friends and family
The fluffy pancakes topped with smoked salmon are lifted with a lemon horseradish cream and dill.
Makes:
12
Prep and cook time:
20–30 mins
Ingredients
- 100g plain flour
- 1 large egg
- ½ tsp baking powder
- 100ml whole milk
- Pinch of salt
- 150g crème fraîche
- 1tbsp Tracklements Strong Horseradish Cream
- Zest and juice of ½ lemon
- Sunflower or vegetable oil
- 200g smoked salmon
- Chopped dill
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, stir well to combine.
Set a frying pan over a medium heat and wipe it with oiled kitchen paper. When hot drop a dessertspoonful of batter into the pan, spread into a 6cm diameter and cook for one to two minutes on each side and then set aside. Repeat until you have 12 pancakes.
To serve, place the pancakes on a platter and top each one with the horseradish crème fraîche, a swirl of salmon and a sprinkle of dill.
