Thursday, 13 May 2010

Herb Pancakes with Smoked Salmon and Soured Cream


2 eggs
100g wholemeal flour
300ml milk
1 tsp salt
Freshly ground pepper
1 tsp chopped fresh thyme
1 tsp chopped fennel
1 tsp chopped tarragon
1 tbsp chopped parsley
1 lemon, zest only, finely grated


200g smoked salmon
150ml soured cream
2 tbsp chopped chives

Dill leaves to garnish

Place all the pancake ingredients in a bowl and mix well.  Allow to stand for 1 hour before using.

Oil a heavy frying pan and over a medium heat, add a little of the pancake batter and spread it over the base. Cook for 2 minutes then flip over and cook for a further 2 minutes.  Keep them warm in a low temperature oven.

Spoon a little soured cream on each pancake top with a slice of smoked salmon and some dill.

Fold each pancake over and serve warm.

No comments:

Post a Comment

Haggis and Clapshot Pie

Some hae meat and canna eat, And some would eat that want it But we hae meat, and we can eat, Sae let the lord be thankit. By Robert Burns ...