Smoked salmon with chard and dill pancakes

PT30M

First published in 2015
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Ingredients

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Imperial

Chard and dill pancakes

To plate

1
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
2
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
3
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
  • olive oil
4
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
First published in 2015
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