Savoury Salmon Pancakes
Ingredients – Serves 2-4
Pancake Batter – makes 10
150g wholemeal plain flour
1 large free-range egg
375ml semi-skimmed milk or milk alternative
Pinch of salt
Filling – makes 2 -4
2 salmon fillets
1 bell pepper
1 small red onion
Premade salsa (store bought)
Pinch salt, pepper
Tsp mixed herbs
Lime - optional
Preheat oven to 180’C and place the salmon fillets on a baking tray – sprinkle with salt, pepper and mixed herbs. Cook for 15-20 minutes
Cut up the bell pepper and onion into thin strips and add to a preheated frying pan (spray some cooking spray in first to stop it sticking)
Once they are soft add a pinch of salt, pepper, mix and then spoon into a bowl to cool.
Add the flour, egg, milk and salt to a bowl and whisk until you have a smooth batter
Heat a non-stick frying pan on a medium heat and spray lightly with the cooking spray. Add a tenth of the batter to the pan – swirl it around until it makes a thin layer covering the pan
Cook for approx. 40-60 seconds until firm and golden then flip it over and cook for another 20-30 seconds
Remove from the pan and place on a warm plate. Carefully wipe clean the pan and repeat with the cooking spray and left-over batter until all has been used – wiping the pan clean in between each one
Now it is time to assemble your pancake. Take your salmon fillets and flake the fish off the skin (throw the skin away) and put it to one side. Take 1 pancake and add a heaped teaspoon to the middle and spread around evenly.
Add a heaped tablespoon of the bell pepper mixture in a line down the middle of the pancake and then add some of the salmon. If you want add a squeeze of lime juice.
Roll the pancake up and enjoy!
Any left over pancakes can be covered and put in the fridge for up to 2 days!
Try different fillings and let me know what your favourite ones are. I love:
Vegetable and houmous
Salad, olives, feta
Tag me on social media with your creations!