Scotch Pancakes, Salar Smoked Salmon, Sour Cream and Watercress
Smoked Salmon, Horseradish and Sour Cream Pancakes
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| N/A | Smoked Salmon | Savoury | Fry | Less than 30 minutes |
Ingredients
- 400g Salar Scottish smoked salmon
- 284ml tub sour cream
- 150g white self-raising flour
- 75gm wholemeal self-raising flour
- 2 large free-range eggs
- 310ml milk
- 2-heaped teaspoons creamed horseradish sauce
- Butter for cooking
- Salt & freshly ground black pepper
- Fresh watercress to garnish
Method
For the pancakes sieve the flours and one heaped teaspoon of salt together in a large bowl. Then add the bran that is left in the sieve too. In a separate bowl whisk together the eggs, milk and one teaspoon of horseradish sauce. Add this to the dry ingredients whisking until smooth.
Heat a lightly buttered heavy frying pan over a medium heat and drop one tablespoon of the batter into the pan to form a pancake.
