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- 220g pack salmon fillets
- 200g broccoli, in small florets
- 150g plain flour
- 1 large egg
- 600ml semi-skimmed milk
- 1 tsp sunflower oil
- 25g butter, melted
- 75g mature Cheddar, grated
- 340g can sweetcorn, drained
Pre-heat the oven to 190C/170C Fan/Gas 5. Wrap the salmon in a loose foil parcel and bake for 10 minutes. Cool. Skin and flake.
Cook the broccoli for 5 minutes.
Put 125g flour in a bowl with a pinch of salt. Add the egg and 100ml of the milk. Whisk to make a thick batter, then gradually whisk in another 200ml of the milk.
Grease a small frying pan with oil and heat. Pour in enough batter to thinly coat the surface. Cook until the bottom browns. Flip over and cook on the other side. Repeat until all the batter is used.
Put the butter in a saucepan with the rest of the flour and milk. Cook, whisking all the time with a wire whisk until the sauce is simmering and thickened.
Add 50g of the cheese, the salmon and vegetables. Divide between the pancakes and roll up. Put in an ovenproof dish. Sprinkle with the leftover cheese and bake for 15 minutes.