Smoked salmon pancakes with horseradish creme fraiche recipe
Bite-size party food should be simple to make, easy on the eye and just the right size to eat with a drink in hand – happily, this recipe ticks all of those boxes. Proving exactly why smoked salmon blinis are a festive favourite, these little nibbles are just thing to serve with a glass of fizz at a drinks party for friends and family.
The fluffy, smoked salmon-topped pancakes are lifted by a lemony horseradish cream and a sprinkling of dill. For something different, you could swap the salmon for smoked trout or king prawns, or add a spoonful of salmon roe for extra indulgence and an additional pop of flavour.
Things to note:
We like Tracklements Strong Horseradish Cream, but you can use any horseradish cream.
The recipe makes 12 individual pancakes, which should feed about six people depending on how many other dishes you’re serving.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 100 g plain flour
- 1 large egg
- 0.5 tsp baking powder
- 100 ml whole milk
- 1 pinch salt
- 150 g crème fraîche
- 1 tbsp horseradish cream (we like Tracklements Strong Horseradish Cream)
- 0.5 lemon, zested and juiced
- 1 tbsp sunflower or vegetable oil
- 200 g smoked salmon
- 1 tbsp dill, chopped
Details
- Cuisine: Party
- Recipe Type: Canapé
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 20 mins
- Serves: 6
Step-by-step
- Put the flour, egg, baking powder, milk and a pinch of salt in a bowl and whisk to a smooth batter.
- In a separate bowl, mix together the crème fraîche, horseradish cream and lemon juice and zest, stirring well to combine.
- Set a frying pan over a medium heat and wipe it with oiled kitchen paper.
- When hot, drop a spoonful of batter into the pan, spread out into a circle with a 6 cm (2 in) diameter and cook for 1-2 minutes on each side. Remove from the pan, set aside and repeat until you have 12 pancakes.
- To serve, arrange the pancakes on a platter and top each one with a generous smear of horseradish crème fraîche, a swirl of smoked salmon and a sprinkling of dill.
Adapted from a recipe supplied by Tracklements. Image courtesy of Tracklements.
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