A delectable combination of smoked fish and cheese.
Ingredients
- 225 g smoked salmon slices
- 225 g cream cheese
- 1 tblsp snipped fresh chives
- juice of 1/2 lemon
- 25 g baby salad leaves
- 2 tblsp mustard dressing
- for the pancakes:
- 50 g plain flour
- 1 small egg
- 150ml milk
- sunflower oil, for frying
- salt and freshly ground black pepper
- lemon wedges to serve
Method
- To make the pancakes, sift the flour into a bowl with a pinch of salt, then make a well in the centre. Break the egg into the well and add a little of the milk.
- Mix the liquid ingredients together, then gradually beat in the flour until smooth. Beat in enough of the remaining milk until you have achieved the consistency of thin cream.
- Cover with cling film and leave to set in the fridge for 20 minutes.
- Heat a heavy frying pan. When hot, brush with the minimum of oil. Pour a small amount of the batter, about a quarter of the mix is right.
- Swirl it around until it is evenly and thinly spread over the bottom. Cook over a moderates to high heat for about 1 minute or until the edges are curling and the underside is golden.
- Turn the pancake onto a plate and repeat until you have four pancakes in total, lightly oiling the pan between pancakes. Leave to cool, then using a 5cm/2incutter that is 5cm/2in deep, stamp out three circles from each pancake.
- Using the same cutter, stamp out eight circles from the smoked salmon, then cut the remainder into strips and reserve. Whip the cream cheese in a bowl with the chives and lemon juice. Season to taste.
To Serve:
- Lint the cutter with cling film and set on a serving plate, Put a pancake round in the bottom of the cutter and add a spoonful of the chive cream cheese. Cover with a layer of the smoked salmon and then add another spoonful of the chive cream cheese.
- Repeat these layers and finish with a pancake round. Carefully remove the cutter and repeat until you have four in total.
- Place the salad leaves in a bowl, season and add enough of the dressing to lightly coat the leaves. Add a pile to each plate with the reserved smoked salmon strips.
- Drizzle around the remaining dressing and garnish with the lemon wedges.
