Pea and Mint Pancakes with Smoked Scottish Salmon and Crème Fraîche

Perk up this classic with peas and mint in bite-sized pancakes topped with delicious smoked salmon and creamy sauce

EQUIPMENT: Weighing scales, measuring spoons, small pan, medium bowl, small bowl, zester, small balloon whisk, non-stick frying pan, pastry brush, large metal spoon, medium metal spoon, board, chopping knife, citrus juicer, wire rack

Calories 183
Fat 4.7g

For the pancakes:

3 tbsp polenta
75g self raising flour
1/4 tsp salt
1/4 tsp baking powder
3 tbsp finely chopped fresh mint
1 egg, beaten
125ml milk
15g melted butter
115g frozen peas, thawed
1 tbsp sunflower oil

For the Topping:

75ml crème fraiche or soured cream
Zest 1 lemon
1 tbsp lemon juice
1 tsp of capers, rinsed and finely chopped
100g smoked salmon, cut into wide strips
Salt and freshly ground black pepper
1 lemon, cut into wedges, to serve

1. Whisk the polenta, flour, salt, baking powder, mint, egg, milk and butter with a balloon whisk to make a smooth batter. Stir in the peas. Cover and leave the mixture to rest for 20 minutes.

2. Brush a non stick frying pan with oil and heat up. Drop tablespoonfuls of mixture into the hot pan. Cook until the sides and top of the pancakes start to set and turn them over. They should be golden brown and risen and will take approximately 2 minutes each side. If the pancakes are getting too dark before they are cooked turn the heat down a little. Grease the pan with more oil between each batch of pancakes. Cool the pancakes on a wire rack.

3. For the topping, mix together the crème fraiche, lemon zest and juice, capers, salt and pepper. When ready to serve put a spoonful of the crème fraiche mixture on top of each pancake. Finally, place a loosely folded piece of smoked salmon on top and serve with lemon wedges.

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