The sultry flavour of smoked salmon is nicely complimented by the chard and dill pancakes in this perfect brunch recipe from Shaun Hill. This savoury pancake recipe, paired with the Sunday papers and a cup of coffee, could kick off a perfect day.
Shaun Hill is one of Britain's most enduringly successful chefs. He began his career in 1966, working for Robert Carrier in his Islington restaurant. He went on to work in some of London's most prestigious addresses including The Capital Hotel in Knightsbridge and Blakes in South Kensington
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Strip the chard off the stem and cook in salted boiling water for 3 minutes. Strain the chard and refresh in ice cold water for 5 minutes. Squeeze dry and finely chop, so that the chard is small enough to fold through the pancake batter
200g of chard
For the pancakes, mix the flour, baking powder, whole egg, melted butter, half a tbsp of salt, dill and milk and whisk into a smooth batter, then add the finely chopped chard. In a separate bowl whisk the egg white to medium peaks and then gently fold through the batter
110g of self-raising flour
1 tsp baking powder
50g of unsalted butter
150ml of full-fat milk
1 tbsp of dill
1 egg white
Heat a little olive oil in a non-stick pan over a medium heat. Use 2 tbsp of batter per pancake and flip once golden. Cook each pancake for 2 minutes on each side
Serve the pancakes warm alongside the smoked salmon, crème fraîche, chives and the juice and zest of a lemon. Dot the smoked salmon with a little salmon roe if desired, and serve
200g of smoked salmon slices
4 tbsp of crème fraîche
salmon roe, (optional)
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