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Smoked Salmon Pancakes
2018-06-22
Recipe Info
- Servings : 8
- Prep Time : 5m
- Cook Time : 10m
- Ready In : 15m
Ingredients
- 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
Method
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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