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Smoked Salmon Pancakes


Recipe Info

  • Servings : 8
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m


  • 110g plain flour
  • pinch of salt
  • 1/2 tsp dry chives
  • 2 eggs
  • 200ml milk
  • 75ml water
  • 2 tbsps butter, melted
  • 1/3 cup olive oil
  • For the filling:
  • 200g smoked salmon
  • 80g Greek yogurt
  • 60g cream cheese
  • 11/2 tsp fresh dill, chopped
  • 1/2 tsp lemon zest
  • pinch of salt
  • freshly ground black pepper
  • 1 tbsp lemon juice
  • parsley, to serve
  • 2 radishes, thinly sliced


Step 1

Combine the yogurt, cream cheese, dill and lemon zest. Add salt, freshly ground black pepper and some lemon juice. Set aside.

Step 2

Sift the flower and salt; add the dry chives, eggs, milk, water and melted butter whisk until smooth. Place a large pan over high heat; once the pan is very hot, lower the heat to medium. Grease the pan with some olive oil and add a laddleful of the batter into the pan. Very quickly, swirl it around so that it spreads evenly. Cook for about a minute and then carefully flip, using a spatula. Cook the other side for about 30 seconds, then place on a plate and repeat with the remaining batter.

Step 3

To serve, spread the cream cheese mixture on half of each pancakes and top with a couple salmon slices and radish slices. Fold in two and then fold again to form a triangle.

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