Serves 6
30 min
Smoked Wild Irish Salmon with Chive Pancakes
Recipe GLPR8204a25ee8aac5
An elegant Irish-inspired dish featuring delicate chive-infused pancakes topped with premium smoked wild salmon, fresh greens, and a silky wholegrain mustard vinaigrette. Light, sophisticated, and perfect for an impressive starter or light meal.
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Ingredients
2 tbsp wholegrain mustard
100 ml olive oil
1 juice of 1 lemon
4 eggs, beaten
140 g plain flour
250 ml milk
1 handful fresh chives, chopped
vegetable oil for cooking
6 handfuls mixed salad leaves
12 slices smoked wild Irish salmon
1 lemon, thinly sliced
1 handful fresh chives, halved lengthwise
salt and freshly ground black pepper to taste
Directions
Prepare the mustard vinaigrette by placing the wholegrain mustard in a small bowl. Using a whisk, slowly drizzle in the olive oil while continuously whisking to emulsify the dressing. Add the fresh lemon juice and season with salt and pepper to taste. Set aside.
Make the pancake batter by combining the beaten eggs, plain flour, milk, and chopped chives in a bowl. Whisk until the mixture is smooth and lump-free. Season with salt and pepper to your preference.
Heat a medium non-stick frying pan over medium-high heat. Lightly wipe the pan with a piece of kitchen paper dampened with vegetable oil. Pour one ladleful of pancake batter into the center of the pan and immediately tilt and swirl the pan to spread the batter thinly across the entire base.
Cook the pancake for approximately 1 minute until the bottom is set and lightly golden. Carefully flip the pancake and cook the other side for about 30 seconds until just set. Transfer the cooked pancake to a piece of greaseproof paper and set aside.
Repeat the cooking process with the remaining batter until you have made 6 pancakes in total. Stack them on greaseproof paper as they cool.
To serve, arrange a handful of mixed salad leaves on one side of each of six plates. Fold each pancake into quarters and position it next to the salad leaves. Drape two slices of smoked salmon loosely over the salad and pancakes on each plate.
Tuck lemon slices and the halved chives underneath the salmon. Drizzle the mustard vinaigrette generously over the entire plate and serve immediately.
