A little bit of preparation pays dividends with these Smoked Salmon and Chive Pancakes which are the perfect party food.
2 tablespoons coarse grain mustard
100 ml olive oil
1 lemon, juice of
4 eggs , beaten
140g plain flour
4 chives , chopped
salt & freshly ground black pepper
vegetable oil , to cook
mixed salad greens
12 slices smoked salmon , preferably wild Irish salmon
1 lemon , finely sliced
THE DRESSING: Place the wholegrain mustard in a bowl, using a whisk, slowly add the olive oil, then add a squeeze
of lemon and set aside.
THE PANCAKE MIXTURE: Mix together the eggs, flour, milk and chopped chives until smooth and season with salt and
freshly ground black pepper to taste. Heat a medium-sized non-stick pan over a high heat and using a piece of kitchen
paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the
base. Cook for about 1 minute, then flip, cook for 30 seconds more, remove and place on greaseproof paper. Repeat until
you’ve made all six pancakes, then set aside.
TO SERVE: Arrange handfuls of salad leaves in piles on the side of each of six plates. Fold the pancakes into four and
sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of
lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
Notes for preparing this dish in advance: Make the pancakes the day before, stack them with a layer of greaseproof
paper between each one and refrigerate.