Petit Pea Whip On Rye Pancakes

• Spring Pea Whip
• 10 ounces frozen spring peas, thawed
• 1 handful spinach
• 1 bunch Italian flat leaf parsley
• 2 ounces goat cheese, crumbled
• zest of 1 lemon
• 1 good squeeze of fresh lemon juice
• 1/2 teaspoon salt, more to your taste
• freshly ground black pepper
• thinly sliced red onion
• 1 handful capers, rinsed and drained
• best quality smoked salmon
• Rye Pancakes
• 3/4 cup rye flour
• 3/4 cup white whole wheat flour/all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 1/2 cups milk
• 1 cup water
• 1 egg
• 1 tablespoon butter, melted

1. Blitz the peas, spinach, parsley, goat cheese, lemon zest, juice, salt and pepper in your food processor till smooth. Add more salt and pepper to your taste. Chill.
2. Put the red onion, capers, and salmon aside until ready to serve.
3. Sift the dry ingredients in a bowl. Combine the wet ingredients together in another bowl and add to the dry. Stir until combined and set aside for at least 15 minutes before cooking.
4. Grease a large non-stick pan/griddle with a bit of butter and be prepared for your first pancake to be a dud. Bring your griddle to medium high heat and drop about three tablespoons of batter per pancake on the griddle.
5. Cook pancake until bubbles appear on the surface of the pancake and the pancake lifts easily from pan/griddle. Flip the pancake over and cook for a few more minutes (1-2).
6. Spread pea mixture on pancake. Top with red onions, capers, and salmon. Roll up and serve. Alternatively, just roll up and serve. It's delicious both ways.

spring pea, spring peas, handful spinach, parsley, goat cheese, lemon juice, salt, freshly ground black pepper, red onion, handful capers, salmon, rye pancakes, rye flour, whole wheat flour, salt, baking powder, milk, water, egg, butter

Taken from food52.com/recipes/4093-petit-pea-whip-on-rye-pancakes (may not work)