Ingredients

  • Pancakes
  • 340 grams potatoes floury, peel
  • 85 grams onion finely chop
  • 1 tablespoon butter, unsalted
  • 2 tablespoons plain flour
  • 2 tablespoons milk
  • 2 tablespoons double cream
  • 2 medium eggs
  • 2 tablespoons vegetable oil
  • Crème fraîche
  • 4 spring onions finely chop
  • 110 grams crème fraîche
  • 1 teaspoon lemon juice
  • 2 drops tabasco sauce
  • Salmon
  • 2 tablespoons vegetable oil
  • 800 grams salmon fillet thinly sliced
  • salt and pepper
  • Garnish
  • 1 spring onions curled
  • herb lettuce
  • herb oil

Directions

1. Pancakes: Cook potatoes in salted water until tender, then drain well and sieve. Sauté onions until caramelized. Preheat oven to 475*F/245*C/GM 9.
2. Beat in flour. Add warmed milk and cream. Beat in eggs, onions and season to taste.
3. Heat oil in ovenproof frying pan until hot and then pour in the pancake mixture. It should be about 1 cm (1/2 in) thick. As soon as it starts to bubble and brown around the edges, put the frying pan into the top of the hot oven and leave for 10 minutes. Alternatively, make 4 individual round pancakes in a 11/5cm (4 1/2 in) blini pan and grill them to finish. The pancake should be well risen and lightly browned on top. Keep in a warm place for up to 20-30 minutes.
4. Crème Fraîche: Mix all the ingredients. Season to taste. Best if made at least 1 hour ahead.
5. Salmon: Heat oil until hot and then flash-fry salmon, 1 minute per side. Keep warm.
6. To Serve: Quarter pancake and place on 4 warmed plates. Put on salmon and top with a good spoonful of crème fraîche. Top herb salad, onion curls and drizzle with herb oil.

Notes
Notes:Original serves 4. For appetizers, use 85g per person of salmon in a thin slice.
Serving Ideas:Original serves 4.Serve w/ herb salad & herb oil dressing.


Categories
Fish, hot, main courseAppetizer
Keywords
Fish, main courseAppetizer, hot
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