These are the perfect little nibbles to complement festive fizz at a drinks party for friends and family. The fluffy pancakes topped with smoked salmon are lifted with a lemon horseradish cream and dill.
Makes: 12
Prep and cook time: 20 – 30 minutes
Ingredients:
- 100g plain flour
- 1 large egg
- ½ tsp baking powder
- 100ml whole milk
- Pinch of salt
- 150g crème fraiche
- 1tbsp Tracklements Strong Horseradish Cream
- Zest and juice of ½ lemon
- Sunflower or vegetable oil
- 200g smoked salmon
- Chopped dill
Method:
- Combine the flour, egg, baking powder, milk and a pinch of salt in a bowl and whisk to a smooth batter
- Mix together the crème fraiche, Strong Horseradish Cream and lemon, stir well to combine
- Set a frying pan over a medium heat and wipe it with oiled kitchen paper. When hot drop a dessertspoonful of batter into the pan, spread into a 6cm diameter and cook for 1-2 mins on each side and then set aside. Repeat until you have 12 pancakes
- To serve, place the pancakes on a platter and top each one with the horseradish crème fraiche, a swirl of
- a sprinkle of dill