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.

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