Soft, golden pancakes filled with delicate smoked salmon and finished with a smooth lemon cream sauce. The gentle citrus cuts through the richness of the salmon, creating a dish that’s fresh, comforting, and quietly indulgent—perfect for brunch or a light main.
Ingredients
Pancakes
200g plain flour
2 eggs
300ml milk
Pinch of salt
Butter or oil, for frying
Filling
Traditional cold-smoked salmon (approx. 50–80g per pancake)
300ml double cream
Lemon
Fresh parsley (optional)
Method
Make the Pancakes
- In a bowl, whisk the flour and salt together.
- Add the eggs and gradually whisk in the milk until you have a smooth batter.
- Heat a non-stick frying pan over medium heat and lightly grease with butter or oil.
- Pour in a ladle of batter, swirling to coat the base of the pan.
- Cook for 1–2 minutes until lightly golden, flip, and cook for another minute.
- Set aside and repeat until all the batter is used.
Assemble & Bake
- Place one pancake in the bottom of a shallow ovenproof dish or plate with a rim.
- Lay the smoked salmon on top, then cover with a second pancake.
- Pour over the double cream and add a squeeze of fresh lemon juice.
- Bake in a hot oven for 5–10 minutes, until the cream is bubbling.
- Garnish with parsley if you’re feeling fancy.
Buy your smoked salmon here for this recipe.