Scotch Pancakes, Salar Smoked Salmon, Sour Cream & Watercress
This is a perfect weekend late breakfast for 8 peopleThe pancakes can be made up to 2 days in advance and stored in an airtight container.
400g Salar Scottish smoked salmon
284ml tub sour cream
150g white self-raising flour
75gm wholemeal self-raising flour
2 large free-range eggs
310ml milk
2-heaped teaspoons creamed horseradish sauce
Butter for cooking
Salt & freshly ground black pepper
Fresh watercress to garnish
For the pancakes sieve the flours and one heaped teaspoon of salt together in a large bowl. Then add the bran that is left in the sieve too. In a separate bowl whisk together the eggs, milk and one teaspoon of horseradish sauce. Add this to the dry ingredients whisking until smooth.
Heat a lightly buttered heavy frying pan over a medium heat and drop one tablespoon of the batter into the pan to form a pancake.
Roughly mash the Flaky Smoked Salmon with the sour cream and arrange a spoon on each pancake. Garnish with watercress.
To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?
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