Smoked salmon pancake stack

Smoked salmon pancake stack

Use salmon left over from your festive starter for this luxurious Boxing Day brunch

, 28 October 2020

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Smoked salmon pancake stack
  • 45 Mins

  • Serves: 4

  • Price: £2.04 per serving

Nutritional Info
Each 166g serving contains
  • Energy

    1500KJ

    359KCAL

    18%
  • Fat

    19.9g

    med

    28%
  • Saturates

    8.6g

    high

    43%
  • Sugars

    2.0g

    low

    2%
  • Salt

    1.83g

    high

    31%
of your reference intake.
Typical energy values per 100g: 904kJ/216kcal.
Ingredients
  • 200g plain flour
  • 1½tsp baking powder
  • ½tsp bicarbonate of soda
  • 2 medium eggs, beaten
  • 175ml whole milk
  • 100g crème fraîche
  • 1tsp white wine vinegar
  • Zest 1 lemon, plus lemon wedges to serve
  • Small bunch dill, chopped
  • 15g unsalted butter, soften
Method
  • Mix the flour, baking powder and bicarb in a large bowl.

  • Slowly pour in the beaten eggs, whisking to combine. Gradually whisk in the milk until smooth. Set aside to rest for 10 mins.

  • In a small bowl, stir together the crème fraîche, vinegar, and most of the lemon zest and dill.

  • In a large frying pan over a medium heat, melt a little of the butter. Working in batches, add individual tablespoons of the batter to the pan and cook for 1-2 mins each side until golden. Repeat to make 12 pancakes.

  • Divide the pancakes between 4 plates, layering with the salmon, avocado and dill sauce; finish with salmon and avocado on top. Sprinkle with the remaining zest and dill, and some black pepper.

  • Serve the pancake stacks with the lemon wedges, to squeeze.