Salmon and Asparagus Pancakes
Grilled fresh salmon fillets baked inside pancakes with asparugus and a white chive sauce.
Recipe Information
| SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|
| Fresh Salmon,Fillet | Starter,Snack | Bake,Grill | Less than 30 minutes |
Ingredients
- 40g butter
- 40g plain flour
- 450ml milk
- salt and freshly ground black pepper
- 250g asparagus bundle, trimmed , cooked following pack instructions
- 500g salmon fillet, (cooked)
- 20g pack fresh chives, finely chopped
- pack of 6 ready made pancakes
- lemon wedges to serve (optional)
Method
Preheat the oven to 190°C, 375°F, Gas Mark 5 .
Melt the butter in a saucepan, stir in the flour and cook for one minute. Gradually stir in the milk, bring to the boil and simmer for 2 minutes, stirring continually until thickened and smooth. Add seasoning to taste.
Halve the asparagus spears.
Flake the cooked salmon into a bowl discarding any skin and bones and stir into the sauce with half the chives.
*To cook the salmon we recommend seasoning the fillets and basting with a little lemon juice. The grill under a medium heat grill for 5-10 minutes, or until just cooked.
Divide the asparagus and sauce between the pancakes. Roll up and arrange in a lightly buttered ovenproof dish. Place in the preheated oven for 10 - 15 minutes until heated through.
Sprinkle over the remaining chives and serve with lemon wedges.
