Smoked Salmon Pancakes with Pesto Recipe
Ingredients
| 120 ml / 4 fl oz / 1/2 cup skimmed milk | ||
| 115 g / 4 oz / 1 cup self-raising flour | ||
| Egg | 1 | |
| 30 ml / 2 tbsp pesto sauce | ||
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| 200 ml / 7 fl oz / 7/8 cup low fat creme fraiche | ||
| 75 g / 3 oz smoked salmon | ||
| 15 ml / 1 tbsp pine nuts, toasted | ||
| Black pepper salt | 1 To taste | |
| 12-16 basil sprigs, to garnish | ||
Directions
1. Pour half of the milk into a mixing bowl. Add the flour, egg, pesto sauce and seasoning, and mix to a smooth batter.
2. Add the remainder of the milk and stir until evenly blended.
3. Heat the vegetable oil in a large frying pan. Spoon the pancake mixture into the heated oil in small heaps. Allow about 30 seconds for the pancakes to rise, then turn and cook briefly on the other side. Continue cooking the pancakes in batches until all the batter is used up.
4. Arrange the pancakes on a serving plate and top each one with a spoonful of crime fraiche.
5. Cut the salmon into 1 cm / 1/2 in strips and place on top of each pancake.
6. Scatter each pancake with pine nuts and garnish with a sprig of fresh basil before serving.
2. Add the remainder of the milk and stir until evenly blended.
3. Heat the vegetable oil in a large frying pan. Spoon the pancake mixture into the heated oil in small heaps. Allow about 30 seconds for the pancakes to rise, then turn and cook briefly on the other side. Continue cooking the pancakes in batches until all the batter is used up.
4. Arrange the pancakes on a serving plate and top each one with a spoonful of crime fraiche.
5. Cut the salmon into 1 cm / 1/2 in strips and place on top of each pancake.
6. Scatter each pancake with pine nuts and garnish with a sprig of fresh basil before serving.
Chef
