Smoked salmon pancake wraps
Prep:
10 mins
Cook:
15 mins
An ideal snack on the run for an outing or at home with Irish ingredients.
225g plain flour
2 tbsp fresh parsley, chopped
450 ml milk
Zest of 1 lemon
½ tbsp butter
Pinch of salt
2 large eggs
For the filling:
3 tblsp crème fraiche
1 tbsp fresh parsley, chopped
Juice of 1 lemon
250g sliced smoked salmon
In a large mixing bowl, sieve the flour and the salt together.
Break in the eggs and add the milk, whisking continuously until a smooth batter has been achieved.
Add in the lemon zest and the chopped parsley then mix thoroughly
Heat a pan until quite hot. Add a butter to the pan and then spoon in some of the pancake batter and swirl quickly until the entire pan has been covered with the batter.
Allow to cook for a moment or two on either side until they are golden brown.
Store the pancakes between discs of baking paper and, if needed refrigerate until required.
When ready to assemble:
Mix the crème fraiche, parsley, lemon juice and black pepper together and store in a bowl.
Lay the pancakes flat on a chopping board. Spread with a dollop of the crème fraiche mixture and then arrange some smoked salmon on top.
Roll up very tightly and cut with a sharp knife into rounds.
Serve immediately or transfer to the fridge and bring to the parade!
Serves
Makes 15
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Flour, Eggs, Fish, Herbs
Recipe Type
Snacks
Cuisine
Irish
Level of Difficulty
Easy
