Smoked salmon with chard and dill pancakes

PT30M

Share recipe

Ingredients

Metric

Imperial

Chard and dill pancakes

  • 200g of chard
  • 110g of self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 150ml of full-fat milk
  • 1 egg white
  • 1 tbsp of dill, chopped
  • 50g of unsalted butter, melted
  • salt
  • olive oil

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
  • 110g of self-raising flour
  • 1 tsp baking powder
  • 1 egg
  • 50g of unsalted butter
  • salt
  • 150ml of full-fat milk
  • 1 tbsp of dill
  • 1 egg white
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
Share recipe