Smoked salmon pancakes with horseradish crème fraîche recipe
This smoked salmon pancakes recipe with horseradish crème fraîche and dill dressing is a delicious Christmas starter, but they would also make lovely canapés too if you cook smaller, bite-size...
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Cooking tools:
- Skillet
- Stove
- Refrigerator
- Freezer
- Mixing bowl
- Whisk
- Spatula
- Plastic wrap
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
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