Pea Pancakes With Smoked Salmon
- 225 g frozen peas
- 6 tbsp milk
- 1 medium egg
- 50 g sugar
- 5 g baking powder
- 2-3 tbsp oil
- 250 g creme fraiche
- 1/2 None organic lemon, zested and juiced
- 125 g smoked salmon
- 1 pot Sakura cress (if available)
- Blanch the peas in boiling salted water for 2-3 mins. Drain and rinse under cold water. Puree the peas with 3 tbsp milk in a blender.
- Mix the egg, 1 pinch of sugar, 3 tbsp milk, flour and baking powder in a bowl. Mix in the pureed peas. Season with salt and pepper. In a pan heat a little oil, and using 1 tbsp of mixture at a time, make around 20 small pancakes (2-3 inches in diameter). Fry for 4-5 minutes each, turning once. Remove and keep warm.
- For the dip, mix the creme fraiche, lemon juice and stir well. Season with salt, 1 pinch of sugar and pepper. Serve 5 pancakes with 2 slices of smoked salmon per plate. Garnish with a little dip and cress if desired, and serve the remaining dip alongside in a bowl.
frozen peas, milk, egg, sugar, baking powder, oil, crueme fraueeche, lemon, salmon, cress
Taken from recipes-plus.com/api/v2.0/recipes/22042 (may not work)