Smoked salmon pancakes with horseradish crème fraîche recipe | Sainsbury`s Magazine

Ingredients

• 100ml whole milk
• 1 large egg, separated
• 25g butter, melted and cooled slightly
• 100g self-raising flour
• ½ tsp fine salt
• 200g smoked salmon (we used Taste the Difference)
• dill fronds,to garnish
• 150g crème fraîche
• 1 tbsp horseradish sauce
• zest and juice of ½ lemon, to taste, plus wedges to serve, optional
• 75ml cold-pressed rapeseed oil
• 25ml white wine vinegar
• 1 tsp Dijon mustard
• zest and juice of 1 lemon
• ½ x 20g pack dill, chopped