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Prawn and Smoked Salmon Pancakes with Dill

Recipe Information

Ingredients

• 1 quantity of batter recipe
• 25g butter
• 25g plain flour
• 300ml milk
• 200g pack frozen extra large tiger prawns, defrosted
• 125g pack smoked salmon trimmings
• 15ml spoon fresh dill, finely chopped, retain a few whole pieces for garnish
• 5ml spoon lemon juice
• freshly ground black pepper

Method

Make up the pancakes following the basic pancake recipe.

To make the filling, melt the butter in a saucepan, remove the pan from the heat and add the flour. Return the pan to the heat and stir until the mixture lightens.

Remove the pan from the heat and add the milk gradually, return to the heat and bring to the boil, stirring continually.

Add the prawns, smoked salmon, dill and lemon juice warm through and season to taste.

Divide the mixture between the pancakes then roll them up and garnish with fresh dill before serving.