Name: Smoked wild Irish salmon with chive pancakes
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Irish
Ingredients: 2 tbsp wholegrain mustard; 100ml olive oil; juice 1 lemon; 4 eggs beaten; 140g plain flour; 250ml milk; handful chives chopped; vegetable oil to cook; 6 handfuls mixed salad leaves; 12 slices of smoked salmon preferably wild Irish salmon; 1 lemon finely sliced; handful chives halved

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Smoked wild Irish salmon with chive pancakes

Smoked wild Irish salmon with chive pancakes

Good Food team

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Serves 6

Easy

Cook: 30 mins

A star rating of 5 out of 5.2 ratingsRate

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A sophisticated salmon starter that your guests will adore...

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Classic Irish stew

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Ingredients

Nutrition

Units:

MetricUS

For the dressing

2 tbsp wholegrain mustard
100ml olive oil
juice 1 lemon

For the pancakes

4 eggs

beaten
140g plain flour
250ml milk
handful chives

chopped
vegetable oil

to cook

To serve

6 handfuls mixed salad leaves
12 slices of smoked salmon

preferably wild Irish salmon
1 lemon

finely sliced
handful chives

halved

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Nutrition: per serving

kcal395
fat25g
saturates5g
carbs21g
sugars0g
fibre1g
protein22g
salt3g

Method

step 1

To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
step 2

To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
step 3

Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you’ve made all six pancakes, then set aside.
step 4

To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.

Recipe from Good Food magazine, October 2005

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A star rating of 5 out of 5.2 ratings

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