Cheese & Chive Pancakes with Smoked Salmon & Soured Cream
Impressive and luxurious, but surprisingly easy. Fluffy, cheesy and herby pancakes topped with lemon and chive soured cream plus thin slices of smoky salmon makes a wonderful weekend breakfast, special occasion brunch, lunch, or first course.
It's recommended that you read the accompanying blog post before starting the recipe.
Ingredients
- 1 batch Cheese & Chive Pancakes (See Recipe Notes for recipe)
- 200 g smoked salmon (thinly sliced: remove from fridge 30 minutes before eating)
For the soured cream
- 200 ml soured cream
- Half a lemon juice and finely grated zest
- 1 tbsp chopped chives
- 1 pinch mild chilli flakes (optional)
- black pepper (to taste)
- salt (to taste)
To serve (optional)
- black pepper
- chopped chives
- mild chilli flakes
- 4 handfuls rocket or other salad leaves
- 4 lemon wedges
Instructions
-
Put the soured cream in a small bowl then stir in the lemon juice and zest plus the chives. Season lightly with the chilli flakes, black pepper and salt. Taste and adjust seasoning then set aside.
-
Reheat the pancakes if necessary (see Recipe Notes below) and divide between 4 plates.
Spoon a generous amount of the flavoured soured cream over each pancake and top with smoked salmon.
Grind over some black pepper and sprinkle with chopped chives and chilli flakes.
-
Divide the rocket leaves and lemon wedges between the plates and serve straight away with any remaining soured cream on the side.
Recipe Notes
Cheese & Chive Pancakes. Follow this recipe to make 12 - 16 pancakes, depending on how large you'd like them, and serve 3 - 4 per person. If you'd prefer plain pancakes, leave out the cheese and chives.
Reheating pancakes. The pancakes (without toppings) can be made in advance and stored covered in the fridge for 2 days or frozen. Can be reheated in batches in a microwave for a few seconds, in a toaster for 1.5 - 2 minutes, or in an oven: preheat to 180 C /160 Fan /Gas 4 / 350F and put the pancakes on a baking tray in a single layer, covered with foil. Cook for approximately 4 minutes or until hot.