Smoked Salmon in Spinach & Herb Pancakes

 

Ingredients:

120g baby spinach

1 1/3 C (200g) plain flour

2 t baking powder

450ml milk

2 eggs, lightly beaten

½ C soft herb leaves e.g. parsley, mint, dill, chopped plus extra to serve

40g butter, melted and cooled, plus extra to brush

250g cream cheese, room temperature

¼ bunch dill, roughly chopped

Zest & juice of 1 lemon

300g hot smoked salmon, flaked

1 bunch rocket & lemon wedges, to serve

 

Method:

1. Place spinach in a bowl and pour over boiling water. Mix until wilted, then transfer spinach to a bowl of iced water.  Leave for 2-3 minutes then remove and squeeze excess liquid from the spinach.
2. Place spinach in a blender with the flour, baking powder, milk, eggs, herbs, melted butter and ½ t salt. Whiz until well combined and smooth. Set aside for 20 minutes to rest.
3. Meanwhile, place the cream cheese, dill, lemon zest and juice in a bowl and mix to combine. Add the salmon and stir to combine. Season and set aside.
4. Heat a non-stick frypan over medium- low heat and brush with extra butter. Add ½ C of pancake batter to pan and cook for 1-2 minutes on each side until golden and cooked. Keep warm while you continue with the remaining batter.
5. Divide the filling over one side of each pancake. Fold over and serve with extra herbs, rocket and lemon wedges.

 

Serves 4.

Recipe adapted from delicious.com.au.

 

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