Christmas Kitchen, Entertaining, Quick & Easy, Starters & Light Bites, Uncategorised

Smoked Salmon Pancakes with Horseradish Crème Fraîche and Dill

Cool salmon and fiery horseradish are a marriage made in heaven – perfect for drinks parties.


Combine the flour, egg, baking powder, milk and a pinch of salt in a bowl and whisk to a smooth batter.

Mix together the crème fraîche, Strong Horseradish Cream and lemon, stir well to combine.

Set a frying pan over a medium heat and wipe it with some oiled kitchen paper.  When hot drop a dessertspoonful of batter into the pan, spread into a 6cm diameter and cook for 1-2 mins on each side and then set aside.  Repeat until you have 12 pancakes.

To serve, top each of the pancakes with the horseradish crème fraîche, followed by a slice of smoked salmon and finish with a few dill fronds.


100g plain flour

1 large egg

½ tsp baking powder

100ml whole milk

pinch of salt

150g crème fraîche

1 tbsp Tracklements Strong Horseradish Cream

zest and juice of ½ lemon

sunflower or vegetable oil

200g smoked salmon

dill fronds to garnish

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