Herb Pancakes with Smoked Salmon and Soured Cream
100g wholemeal flour
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.
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