Recipes
Smoked salmon pancake stack
Use salmon left over from your festive starter for this luxurious Boxing Day brunch
Use salmon left over from your festive starter for this luxurious Boxing Day brunch
Cook: 45 Mins
Serves: 4
Price: £2.04 per serving
Nutritional Information
Each 166g serving contains
Energy
1501kj
359kcal
1501kj
359kcal
18%
Fat
19.9g
19.9g
Med
28%
28%
Saturates
8.6g
8.6g
Med
43%
43%
Sugars
2.0g
2.0g
Low
2%
2%
Salt
1.83g
1.83g
High
31%
31%
of your reference intake.
Typical energy values per 100g:
904kj/216kcal
Typical energy values per 100g:
904kj/216kcal
Ingredients
200g plain flour
1½tsp baking powder
½tsp bicarbonate of soda
2 medium eggs, beaten
175ml whole milk
100g crème fraîche
1tsp white wine vinegar
Zest 1 lemon, plus lemon wedges to serve
Small bunch dill, chopped
15g unsalted butter, soften
Method
1
Mix the flour, baking powder and bicarb in a large bowl.
2
Slowly pour in the beaten eggs, whisking to combine. Gradually whisk in the milk until smooth. Set aside to rest for 10 mins.
3
In a small bowl, stir together the crème fraîche, vinegar, and most of the lemon zest and dill.
4
In a large frying pan over a medium heat, melt a little of the butter. Working in batches, add individual tablespoons of the batter to the pan and cook for 1-2 mins each side until golden. Repeat to make 12 pancakes.
5
Divide the pancakes between 4 plates, layering with the salmon, avocado and dill sauce; finish with salmon and avocado on top. Sprinkle with the remaining zest and dill, and some black pepper.
6
Serve the pancake stacks with the lemon wedges, to squeeze.