Smoked Salmon Pancake Tray Bake
Fishboxer
Fishbox HQ from
You can’t beat this easy, savoury pancake tray bake for a weekend family brunch. Quality time with your favourite people whilst enjoying delicious food.
Ingredients
- 100g cold smoked salmon
- 128g plain flour
- ¼tsp bicarbonate of soda
- 250ml buttermilk
- 1 egg
- 10g fresh dill
- 10g fresh parsley
- 25g butter
- 62g ricotta cheese
- 30g rocket
- ½ red onion
- ¼ cucumber
- 20g capers
- 1 lemon
- Salt and pepper (to taste)
Method
- Preheat the oven to 200°C.
- Grease and line a 3cm deep, 24.5 x 37.5cm base, baking tray with baking paper and leave 2cm above the edges of the tray on the short sides.
- Finely chop the dill and parsley, cut the cucumber into ribbons and the onion into rings.
- Sift the flour and bicarbonate of soda into a large bowl and season.
- Make a well in the centre of the dry ingredients.
- Whisk the buttermilk, egg, dill and parsley in a large jug.
- Pour the buttermilk mixture into the well of the dry ingredients and whisk until just combined. Do not over-whisk.
- Melt the butter and brush the baking paper in the prepared tray with half.
- Spread the batter into the prepared tray.
- Smooth the top and dab with the remaining butter.
- Bake for 8 to 10 minutes or until golden. To test whether it is cooked, insert a skewer into the centre and, if it comes out clean, it is ready.
- Preheat the grill to high.
- Grill the pancake for 1 to 2 minutes, until golden.
- Set the tray aside to cool for 1 minute.
- Dollop the ricotta onto the pancake, then top with the smoked salmon, rocket, onion and cucumber.
- Sprinkle with capers and top with lemon wedges.
- Serve immediately.
