Smoked Salmon Pancakes



  • 1 1/4 cups 1% milk

  • 3/4 cup sour cream

  • 1 tsp lemon juice

  • 2 eggs

  • 4 scallions, chopped

  • 2 large sprigs fresh dill

  • 2 cups all-purpose flour

  • 125 g smoked salmon trimmings, cut into fine strips

  • Canola oil

  • Snipped chives, to garnish



  • 1. Use fork to whisk 2 tbsp sour cream and lemon juice into jug of milk. Pour half into blender. Add scallions and eggs; blend 1 minute. Add dill and flour; blend until smooth with pieces of scallion and chopped dill. Add remaining milk mixture and blend. Stir in 50 g salmon and season with black pepper.

  • 2. Preheat oven to 300°F. Heat frying pan to medium hot; add oil and swirl to coat. Spoon in 2 tbsp batter to make pancake 3 1/2 in. across. Make two or three more, spacing slightly apart. Cook until small bubbles appear on surfaces and tops are dry. Turn over and cook about 1 minute. Remove from pan and keep warm in oven on baking sheet. Repeat for remaining batter.

  • 3. Put teaspoon of sour cream in centres of pancakes, then top with slivers of smoked salmon and garnish with chives. Serve.

Serves 4