Award-Winning Oak Smoked Irish Organic Salmon
Thin, herbed, folded pancakes that work as either a Sunday brunch or a low-effort dinner-party starter. The batter takes 5 minutes and can sit in the fridge for a day. You make the pancakes ahead, stack them with greaseproof paper between, and warm them through when the guests arrive. The chive in the batter is what makes them feel intentional rather than a half-hearted crêpe.
Whisk the flour, eggs, milk, melted butter, snipped chives, and salt together in a jug. The batter should be the consistency of single cream. Rest 10 minutes if you can.
Heat a wide non-stick frying pan over a medium-high heat. Wipe with a piece of buttered kitchen paper.
Pour in a small ladle of batter and swirl the pan to coat the base in a thin layer. Cook for around 60 seconds until the underside is set and gold, then flip with a spatula and give it 20 seconds on the second side.
Stack the pancakes on a warm plate as you go, with a piece of greaseproof paper between each one. Repeat with the rest of the batter, buttering the pan between every couple of pancakes.
To plate: lay a warm pancake on each plate, fold a generous ribbon of salmon over it, top with a dollop of crème fraîche, a scatter of lemon zest, snipped chives, and black pepper. Fold the pancake over or roll it loosely.
