Layered Smoked Salmon Pancake
Galton Blackiston's Layered Smoked Salmon Pancake! This is perfect to make ahead. The pancakes are coloured with parsley and then layered with smoked salmon and creme fraiche. Serve with optional caviar!
Ingredients
- 220g plain flour
- 1 tsp sugar
- 2 eggs
- 700g milk
- 3 handfuls of parsley
- Salt and pepper
- Vegetable oil and butter for frying
- 250g full fat crème fraiche whipped with the rind and juice of a lime and finger limes to serve.
- A side of unsliced smoked salmon
Method
Begin by making the pancakes, literally everything goes into a Thermomix or blender to blitz. Keep the machine running for up to 5 minutes and your result will be a bright green, vibrant batter. Leave to rest for up to 1 hour.
Then have ready a non-stick frying pan to make your pancakes. You will need 12 pancakes with a layer of greaseproof paper between each one.
Then thinly slice your smoked salmon and start to build your layers of pancake, then salmon (remember to grind black pepper and a squeeze of lemon juice over them), then another pancake followed by another salmon layer. Once you have done all your layers, then place on a tray with another tray on top and a weight on. Place in the fridge overnight.
The next day when ready to serve, using a sharp serrated knife cut the terrine into slices and serve with the whipped cream fraiche and lime caviar.
Ingredients
- 220g plain flour
- 1 tsp sugar
- 2 eggs
- 700g milk
- 3 handfuls of parsley
- Salt and pepper
- Vegetable oil and butter for frying
- 250g full fat crème fraiche whipped with the rind and juice of a lime and finger limes to serve.
- A side of unsliced smoked salmon
Method
Begin by making the pancakes, literally everything goes into a Thermomix or blender to blitz. Keep the machine running for up to 5 minutes and your result will be a bright green, vibrant batter. Leave to rest for up to 1 hour.
Then have ready a non-stick frying pan to make your pancakes. You will need 12 pancakes with a layer of greaseproof paper between each one.
Then thinly slice your smoked salmon and start to build your layers of pancake, then salmon (remember to grind black pepper and a squeeze of lemon juice over them), then another pancake followed by another salmon layer. Once you have done all your layers, then place on a tray with another tray on top and a weight on. Place in the fridge overnight.
The next day when ready to serve, using a sharp serrated knife cut the terrine into slices and serve with the whipped cream fraiche and lime caviar.
