Smoked Salmon on Herbed Pancakes

16 - 20



  • thinly sliced smoked salmon
  • sprig of whatever herb you choose


  • 1 egg
  • 1/2 cup milk
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1-2 Tbsp chopped fresh dill, chives or basil
  • 3/4 cup self-raising flour


These little savoury pancakes really only take about 10 minutes to make (and can be made in advance) but if you want you can substitute bought (frozen) blini in their place. The pancakes are actually good on their own, but when topped with the horseradish-cream cheese and a little smoked salmon, they're really delicious and look fantastic, too - it's definitely a case of maximum reward for minimum effort.

Heat a large, non-stick electric or regular frying pan to cook the pancakes.

Put the egg, milk, sugar, salt and the herb of choice in a small to medium bowl and beat with a fork or whisk until everything is blended.

Add the carefully measured flour then mix again until just smooth. Do not mix more than necessary.

Drop the batter off the end of a dessertspoon onto the preheated pan, twisting the spoon as you drop the mixture so each pancake is as round as possible. Turn each pancake as soon as you see the first few bubbles burst on the surface. Cook the second side until the centre springs back when pressed lightly. If the surface of the pancake is too brown, or not brown enough when the first bubbles break, alter the temperature of the pan. If pancakes are too thick, thin the mixture with a little extra milk. If not serving the pancakes straight away, overlap the cooked pancakes on several layers of paper towel and slip them, towel and all, into a plastic bag to stop them drying out.

When the pancakes are cooked, stir the cream cheese, horseradish and lemon juice together in a small bowl. Season to taste with salt and pepper.

To serve, spread a little of the creamy mixture on each pancake, then add a slightly 'gathered' piece of thinly sliced salmon and a sprig of whatever herb you choose. Cover with plastic film until the savouries are passed round.