Using sour cream in this salmon recipe gives a wonderful edge to the batter that works perfectly with rich smoked salmon. You can make the pancakes ahead, too, if you’re tight on time when it comes to dinner. Simply cook as you normally would, leave to cool and then warm through in a frying pan just before serving. When you’re ready to plate up this smoked salmon starter for your guests you’ll just need to top each pancake with all the extras – delicious!
- 100ml (4fl oz) milk
- 50g (2oz) sour cream
- 3 eggs, beaten
- 85g (3½oz) plain flour, sifted
- 50g (2oz) wholemeal flour, sifted
- ¾tsp baking powder
- ¾tsp caraway seeds, finely ground
- 300g (10oz) smoked salmon
- 200g (7oz) crème fraîche
- 50g (2oz) "caviar", such as Avruga
To make the pancakes, mix the milk, sour cream and eggs in a jug until well combined, then set aside. Sift both the flours and the baking powder into a bowl, making a well in the centre. Pour the egg mixture, caraway seeds and seasoning into the well and whisk from the inside out, incorporating all the dry mixture until it becomes a smooth batter.
Heat a large, heavy-based, non-stick frying pan; if it’s a good pan you won’t need to grease it, but brush with a little melted butter if necessary. Add the batter to the pan in teaspoonfuls to make small pancakes. When bubbles start to appear, turn the pancakes and cook for another minute. Cook in batches. Set the pancakes aside to cool.
To serve, top the pancakes with a slice of smoked salmon, a small amount of crème fraîche and the caviar.
Avruga comes from herring, and doesn't contain fish roe. It's delicious, and MSC approved too. Find it in Sainsbury's