Smoked salmon pancake, truffle soured cream and chives
This dish is a perfect blend of simplicity and elegance with its light pancakes and rich smoked salmon filling. Beautiful in its presentation, it also makes a fantastic pairing with a glass of chilled sparkling wine, so it is a great option for a special occasion (or an indulgent brunch)!
Ingredients
- For the Pancakes:
- 55 g plain flour
- A pinch of cayenne pepper
- 1 medium egg
- 1/2 tsp Dijon mustard
- 140 ml whole milk
- 1 tsp for frying unsalted butter
- To Serve:
- 200 g smoked salmon
- Grated zest and juice of 1 lemon plus wedges for serving
- 4 tbsp soured cream
- 1 1/2 tbsp oil truffle-flavored
- 5 g chives finely chopped
- Dressed pea shoots salad leaves, for garnish
Instructions
- Prepare the Pancake Batter
- Start with the pancake batter, which can be made ahead of time for best results. Place the flour, cayenne pepper and a pinch of salt in a mixing bowl. In a different bowl, beat the egg with the Dijon mustard, then add it to the flour mixture. Slowly whisk in the milk until combined and smooth. Cover and refrigerate the batter until using.
- Prepare the Filling
- Tear the smoked salmon into bite-size pieces and put them in a covered container. In a separate bowl, whisk together the lemon juice, zest, soured cream and truffle oil, and season to taste. Cover and refrigerate the filling ingredients until ready to use.
- Cook the Pancakes
- Place a 20cm pancake pan or frying pan over medium heat. Just enough butter to cover the surface of the pan. When melted, whisk the batter again and pour a quarter of it into the pan, tilting to create a thin, even layer. Once the top surface starts to dry after 1 - 1/2 minutes, carefully flip the pancake using a spatula and cook on the other side until golden brown about 1 minutes. Lift out the pancake and keep warm under a clean tea towel. Repeat for remaining batter to make three more pancakes.
Notes
Assemble and Serve To assemble, spread a portion of the soured cream mixture over one half of each pancake. Add the smoked salmon and char the tops with a dusting of chives. Fold the pancake over to enclose the filling and serve with a final grind of black pepper, a scattering of chives and lemon wedges. Top with dressed pea shoots or salad leaves for smart finishing touch.