Smoked salmon pancake stack

Smoked salmon pancake stack

Servings:	Serves 2
Ready in:	15 minutes
Prep. time:	5 minutes
Cook time:	10 minutes
Difficulty:

Building the smoked salmon pancake stack

This simple meal served with New York slaw and tomatoes made un unusual and refreshing change. Cut into small slices, this would also make a good starter. I Will definitely make this again.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

pancake mixture

• 200 ml (7fl oz) milk mixed with 75 ml (3fl oz) cold water
• 2 free range eggs
• 110 g (4 oz) plain flour, sifted
• 50 g (2 oz) butter
• pinch of table salt
• Butter for frying

filling

• 180 g thinly sliced smoked salmon
• Fresh dill, finely chopped
• Lemon juice

Mise en place

• Chop the dill and separate the salmon into smaller pieces before you star in order to build the layers quickly.
• Warm a plate on which to build the stack of pancakes

Method

1. Add the milk, water, eggs, flour and salt to a blender and mix until smooth.
2. Remove any stalks from the dill and finely chop the leaves
3. Separate the salmon into much smaller pieces
4. Using 2 frying pans ensures you can build the stack quickly, but one will do.
5. Heat ¼ tablespoons of butter in a hot frying pan, pour a few tablespoons of batter into the middle of the pan and quickly swirl the pan to distribute evenly.
6. Fry for about 30 seconds or until the underside is browned.
7. Flip and cook the other side.
8. Pop the pancake on a warm plate, top with sliced salmon, chopped dill and a sprinkle of lemon juice.
9. Keep adding pancakes in this manner until the batter mix is used up.
10. This amount of batter makes from 6 to 8 pancakes.

Serving suggestions

Chop the stack of pancakes in half, or smaller and serve with a cole slaw and fresh tomatoes.