Ingredients
Serves 4-6
For the crepe
- 110 g plain flour
- 1 egg
- about 150 ml milk
- sunflower oil, for frying
- salt and pepper
For the filling
- 300g smoked salmon, sliced
- 225 g cream cheese
- 1 shallot, thinly sliced
- 1 tbsp fresh chives, snipped
- 1 lemon zest
- salt and pepper
To serve
- 25 g baby salad leaves
- lemon wedges, to serve
- 2 – 3 tbsp Mustard Dressing
Method
To make the pancakes:
1. 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.
2. Mix the liquid ingredients together, then gradually beat in the flour until smooth.
3. Beat in enough of the remaining milk until you have achieved the consistency of thin cream.
4. Cover with cling film and leave to stand in the fridge for 20 minutes.
5. Heat a heavy-based frying pan.
6. When hot, brush with the minimum of oil.
7. Pour a small amount of the batter. Swirl it around until it is evenly and thinly spread over the bottom.
8. Cook over a moderate to high heat for about 1 minute or until the edges are curling and the underside is golden.
9. Flip over and cook the second side for 30 seconds or so until golden.
10. Leave to cool.
In the meantime:
1. In a bowl, whip the cream cheese with the shallots, chives and lemon juice and zest.
2. Season to taste.
3. Keep aside.
4. Prepare an 8-inch cake tin or terrine mould.
5. Line with cling film, to allow easy lifting from the tin later on.
6. Layer the first slice of smoked salmon on the base of the tin, then spread some cream cheese mixture.
7. Add the crepe, more cream cheese then smoked salmon.
8. Create layers following this pattern until at least 3 layers of smoked salmon are achieved and finish with a layer of crepe. the top layer will be the base when turned upside down to serve.
9. Close the cling film over the pancake. Place in the fridge for at least 2 hours or overnight, or until needed.
10. To serve, remove from the cling film and slice portions.
11. Place on the serving platter and decorate with salad leaves, slices of lemon and a drizzle of mustard dressing.
