Scotch Pancakes with Smoked Salmon and Horseradish Crème Fraîche

Blend flours, eggs, milk, and horseradish into batter; fry small pancakes until golden, then top with seasoned cream and salmon.

Seafood Appetiser Pancakes Brunch Smoked Salmon

Estimated Nutrition

Calories

423.8

kcal / serving

2542.8 kcal total

Carbs

26.2g

per serving

157.2 g total

Fat

25.4g

per serving

152.4 g total

Protein

23.1g

per serving

138.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

125

Self-Raising Flour

sifted

CondimentsSauces

tsp

Horseradish Sauce

heaped, for the batter

tsp

Horseradish Sauce

heaped, for the topping

Dairy

piece

Eggs

large, free-range

300

Milk

Butter

for cooking

200

Crème Fraîche

one carton

GrainsCereals

100

Wholemeal Self-Raising Flour

NutsSeeds

pinch

Salt

Black Pepper

freshly ground, to taste

bunch

Dill

fresh sprigs, for garnish

Seafood

400

Smoked Salmon

slices

Method

Blend the flours, eggs, milk, salt, and horseradish sauce in a food processor until smooth.

Lightly butter a large heavy-based frying pan over medium heat.

Drop dessertspoons of batter into the hot pan to make small pancakes.

Cook for 2 minutes until bubbles form, then flip and cook until firm.

Transfer pancakes to a wire rack and cover with a clean tea towel.

Mix the crème fraîche with horseradish and season with salt and pepper.

Top each pancake with the horseradish cream, salmon slices, and dill sprigs.