Lovely as a light Lunch. Delicious mad with Smoked Chicken instead of smoked fish.
50g rye flour
50g plain flour
1 large egg
pinch of Halen Mon salt
1tbsp melted butter
2tbsp Fino Olive Oill
250g Oak Roasted Salmon - flaked or Smoked Chicken Breast - sliced
200g Leeks - finely sliced
2tbsp fresh dill, chopped
250g light cream cheese
5tbsp creme fraiche
green salad leaves
Place the flour and Halen Mon Salt into a large mixing bowl and make a well in the centre. Add egg, milk, laverbread and melted butter, whisk well until batter is smooth and creamy. Cover and leave to stand for 30 minutes.
Meanwhile, gently fry the leeks in a little olive oil until soft and leave to cool. Gently mix the flakes Oak Roasted Salmon and Leek together along with dill and black pepper. Beat together the cream cheese and crème fraiche and season and fold salmon mix into it.
Cooking the pancakes, beat the batter once more, heat a nonstick frying pan, add a little Fino Olive Oil. Ladle the batter in a thin layer over the base of the pan. Cook for 2 minutes until set, then flip over and cook the other side for a further 2 minutes. Continue cooking until you have used all the batter. To serve, spoon a little of the filling down one side of each pancake and roll up, garnish fresh green leaves and dill.
Wondering where to buy great smoked salmon? Why not check out our online shop for traditional oak smoked salmon?