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Serves: 10 people
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1 pinch Black Pepper
1 tbsp Capers
200 g Cream Cheese
2 tbsp Horseradish
0.5 - Lemon
zest & juice
500 g Salmon
For The Onion Pickle
1 tsp Caster Sugar
1 - Red Onion
halved and thinly sliced
0.5 tsp Salt
100 ml SuperValu White Wine Vinegar
- To make the pickle, mix the vinegar, sugar and salt together in a medium-sized bowl until dissolved, then add the onion. Set aside for 30 minutes.
- Meanwhile, to make the batter, put both flours into a bowl with the salt. Make a well in the centre, crack in the eggs and whisk together while adding the milk and water as you do.
- The mixture should be the consistency of double cream.
- Stir in the melted butter and allow to stand for about 30 minutes. Put a large non-stick frying pan over a medium heat and wipe with some oiled kitchen paper.
- Pour in a ladleful of batter and swirl to coat the base of the pan. Cook until the pancake is golden underneath, then flip over and cook the other side. Transfer to a plate and repeat until all the batter is used up.
- Mash the cream cheese with the horseradish, lemon zest and juice until smooth, then stir in the capers and a little freshly ground black pepper. Put a pancake on a piece of parchment paper and spread a spoonful of the cream cheese mixture on it.
- Add a layer of smoked salmon and a little of the drained pickled onion. Put a second pancake on top and repeat until all the pancakes, cream cheese and onion are used up, ending with a thin layer of cream cheese on top.
- Wrap the stack in clingfilm and refrigerate for at least 2 to 3 hours to firm up.
- Before serving, remove from the fridge, unwrap and place on a presentation plate. Garnish with chopped fresh herbs and the sliced radishes such as Dill or Chives
Impressive Tip : The smoked salmon pancake stack is a bit of a showstopper, especially if you decorate the top. Present it whole at a picnic and then slice as needed. You only need thin slices, as it's very rich, so it will feed a big bang.