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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 2 |
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These are a sushi-style combination - pancake with smoked salmon and creme fraiche all rolled into a swiss roll. It sounds complicated, but trust me....it is dead easy - even my hubbie can make it! They can also be made in advance. They make a great starter or canape. The recipe is from the BBC's Good Food Christmas 2004 magazine. My hubbie has demanded these every Christmas and regularly in between ever since I got the magazine in 2004. The pancake recipe is also a great one to keep handy for those pancake moments!! Ingredients:
2 large eggs |
120 g flour |
180 ml milk |
8 tablespoons oil |
butter, for frying |
150 ml creme fraiche |
1 bunch fresh chives |
200 g smoked salmon |
2 tablespoons lemon juice |
Directions:
1. Crack the eggs into a bowl and add the flour in a pile next to the eggs. Gently start mixing the eggs with a whisk and gradually start mixing in the flour until it is all incorporated. If the mixture gets a little stiff add a little milk.
2. Blend in the rest of the milk and the oil and a good pinch of salt.
3. Leave for at least an hour before using.
4. Heat a small (39-42cm) non-stick frying pan and melt a knob of butter in it. Pour in a ladleful of batter, swirl the pan around then pour any loose batter back into the bowl it came from. You should be left with a thin pancake stuck to the pan.
5. Let it cook for a minute or so, flip it over for 30secs and then slide it onto a plate. Repeat until all the batter is used - it should make about 5. Let the pancakes cool.
6. Make a rectangle of 2 layers of clingfilm about 40x15cm and lay 2 pancakes on it side by side, slightly overlapping. Spread them with a thin layer of creme fraiche, lay most of the chives on top, season well with pepper and place a layer of salmon over the top.
7. Use the clingfilm on 1 of the long sides to roll the pancakes up tightly like a swiss roll. Re-wrap in clingfilm and leave for at least an hour in the fridge to firm up before slicing into inch lengths.
8. Serve with a dip made of the rest of the oil, lemon juice, salt and pepper. Sprinkle with the remaining chives.
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