Smoked salmon pancakes, horseradish crème fraîche and dill dressing
Serves: 6 as a starter
Prep time: 40 minsTotal time: 
Recipe photograph by Maja Smend
Smoked salmon pancakes, horseradish crème fraîche and dill dressing
Classics are classics for a reason, and few things pair together more beautifully than silky smoked salmon, peppery crème fraîche and a tangy dill dressing. We’ve prepared these as a starter, but they would also make lovely canapés too if you cook smaller, bite-size pancakes
Serves: 6 as a starter
Prep time: 40 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
449Kcal
Fat
33gr
Saturates
11gr
Carbs
21gr
Sugars
1gr
Fibre
7gr
Protein
14gr
Salt
1.8gr
Thomas Frake
Thomas, 34, won MasterChef 2020 with his modern take on British classics and proper pub grub. His winning menu included monkfish, scampi, ox cheek and salted caramel tart.
See more of Thomas Frake’s recipes
Thomas Frake
Thomas, 34, won MasterChef 2020 with his modern take on British classics and proper pub grub. His winning menu included monkfish, scampi, ox cheek and salted caramel tart.
See more of Thomas Frake’s recipes
Ingredients
- 100ml whole milk
- 1 large egg, separated
- 25g butter, melted and cooled slightly
- 100g self-raising flour
- ½ tsp fine salt
- 200g smoked salmon (we used Taste the Difference)
- dill fronds,to garnish
For the horseradish crème fraîche
- 150g crème fraîche
- 1 tbsp horseradish sauce
- zest and juice of ½ lemon, to taste, plus wedges to serve, optional
For the dill dressing
- 75ml cold-pressed rapeseed oil
- 25ml white wine vinegar
- 1 tsp Dijon mustard
- zest and juice of 1 lemon
- ½ x 20g pack dill, chopped
Step by step
Get ahead
Make the horseradish crème fraîche and the dill dressing up to 24 hours ahead and chill. The pancakes can be made a few hours ahead (store them at room temperature, covered), or made further ahead and frozen. Refresh in a dry frying pan from frozen; cool before topping.
- For the horseradish crème fraîche, add the crème fraîche, horseradish, lemon zest and a squeeze of lemon juice to a bowl. Season and stir well to combine; cover and chill if making ahead.
- To make the dill dressing, add all the ingredients to a small food processor and blitz until well combined. If you don’t have a food processor, simply shake the oil, vinegar, mustard and lemon together in a clean jar, and then stir through finely chopped dill. Season with black pepper.
- For the pancakes, whisk together the milk, egg yolk and cooled melted butter. Add the self-raising flour and salt to a mixing bowl and then gradually whisk in the milk mixture until smooth. In a separate mixing bowl, whisk the egg white to soft peaks. Fold into the batter.
- Heat a large, flat, non-stick pan over a medium heat. Once hot, drop a dessertspoonful of the batter on to the pan and quickly spread to an 8cm diameter circle; repeat for another 2 or 3 pancakes, depending on the size of your pan. Cook for 1-2 minutes on one side. When bubbles start to appear and the edges of the pancakes lift, flip the pancakes over and cook on the reverse for a further 1-2 minutes. Remove from the pan and repeat with the remaining pancake batter – you should get 12 in total. Allow to cool (see ‘Get ahead’, above, if preparing in advance).
- To serve, top each of the pancakes with the horseradish crème fraîche, followed by the smoked salmon, in folds. Drizzle with the dill dressing and finish with a few dill fronds.
