Smoked salmon pancake, truffle soured cream and chives
This recipe delivers a delightful combination of simplicity and elegance, with its delicate pancakes and rich smoked salmon filling. The dish is not only visually appealing but also pairs wonderfully with a glass of chilled sparkling wine, making it an excellent choice for any special occasion or 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 unsalted butter for frying
- To Serve:
- 200 g smoked salmon
- Zest and juice of 1 lemon plus wedges for serving
- 4 tbsp soured cream
- 1 1/2 tbsp truffle-flavored oil
- 5 g chives finely chopped
- Dressed pea shoots or salad leaves for garnish
Instructions
- Prepare the Pancake Batter
- Begin by making the pancake batter, which can be done in advance for optimal results. In a mixing bowl, combine the flour, cayenne pepper, and a pinch of salt. In a separate bowl, whisk the egg with the Dijon mustard before incorporating it into the flour mixture. Gradually whisk in the milk, ensuring a smooth consistency. Cover and refrigerate the batter until ready for use.
- Prepare the Filling
- Tear the smoked salmon into bite-sized pieces and place it in a covered container. In another bowl, combine the lemon juice, zest, soured cream, and truffle oil, then season to taste. Cover and refrigerate the filling components until needed.
- Cook the Pancakes
- Heat a 20cm pancake pan or frying pan over medium heat. Add a small amount of butter to coat the pan’s surface. Once melted, whisk the batter once more and pour a quarter of it into the pan, tilting to form a thin, even layer. After about 1 to 1.5 minutes, when the top of the pancake begins to dry, gently flip it using a spatula and cook for an additional minute until golden brown. Remove the pancake and keep warm under a clean tea towel. Repeat the process for the remaining batter to make three more pancakes.
Notes
Assemble and Serve
To assemble, spread a portion of the soured cream mixture on one half of each pancake. Layer with the smoked salmon and sprinkle some chives on top. Fold the pancake over to encase the filling and serve with a final grind of black pepper, a sprinkling of chives, and lemon wedges. Garnish with dressed pea shoots or salad leaves for an elegant finish.
To assemble, spread a portion of the soured cream mixture on one half of each pancake. Layer with the smoked salmon and sprinkle some chives on top. Fold the pancake over to encase the filling and serve with a final grind of black pepper, a sprinkling of chives, and lemon wedges. Garnish with dressed pea shoots or salad leaves for an elegant finish.