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Sunday 22 September 2019

Smoked salmon rolls

Edward Hayden

WELL it's that time of the year again, the schools are just about to break up for the summer, workplaces are planning annual leave, the inclement weather seems to be coming to an end so its officially 'summer holiday' time!

With that in mind I have decided this month to concentrate on some quick and tasty holiday food. When we were growing up we went on lots of picnics during the summer (sometimes getting no further than the front garden) but I always think that food eaten al fresco is twice as tasty.

Sometimes when people are planning menus for picnics we think only in terms of sandwiches but this month I am giving you a delicious recipe for some smoked salmon pancakes which can be made up very quickly and travel really well.

What I would like people to do with this recipe is not only try it out, but also play around with it and make it up using a variety of different flavours. Try using basil pesto with parma ham, hummus with roasted vegetables or black olive tapenade with some smoked chicken and rocket.

Have fun in the kitchen and then enjoy the impending sunshine!

Happy Holidays!

ingredients:

This makes a delicious and quirky starter for a dinner party but is also suitable for children's school lunchboxes. Although we are making pancakes this evening you could do something like this using tortilla wraps instead. They are also a fantastic canapé for a summer lawn party. PANCAKE BATTER (MAKES SIX LARGE PANCAKES)

■ 8oz/225g plain flour

■ Pinch salt

■ 2 large eggs

■ 1-2 dessertspoons of chopped parsley

■ 16floz/450ml milk

■ Grated zest of 1 lemon

FILLING:

■ 3 tablespoons crème fraiche

■ 1 tablespoon chopped parsley

■ Grated zest of 1 lemon

■ Cracked black pepper

■ Approximatley 12 slices Smoked salmon

method:

PANCAKES ■ In a large mixing bowl sieve the flour and the salt together.

■ Break in the two large eggs and whisk continuously whilst adding the milk until a smooth batter has been achieved.

■ Add in the grated lemon zest and the chopped parsley at this stage also.

■ Mix thoroughly until combined and then transfer into the fridge to rest until required.

■ Meanwhile, heat a pan until quite hot. Add a little oil or butter to the pan and then spoon in the pancake batter and swirl quickly until the entire pan has been covered with the batter.

■ Allow to cook for about a moment or two on either side until they are nice and golden brown.

■ Store the pancakes between discs of parchment paper

and if necessary refrigerate until required.

FILLING

■ Mix the crème fraiche, parsley, lemon juice and cracked black pepper together and store in a bowl.

■ Thinly slice (or buy presliced) smoked salmon.

■ Lay the pancakes out flat on a chopping board. Spread with some of the lemon scented crème fraiche and then arrange some smoked salmon on top.

■ Roll up very tightly and cut with a sharp knife into rounds, discarding the end slices. The rounds should be approximately 1 inch wide.

■ Arrange onto a large serving platter

■ Serve immediately or transfer to the fridge.

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