Pea pancakes with smoked salmon

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
5 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 225 g frozen peas
  • 7-10 Tbsp Salt
  • 6 TABLESPOONS Milk
  • 1 egg (size M)
  • 7-10 Tbsp Sugar
  • 50 g Flour
  • 5 g Baking Powder
  • 7-10 Tbsp Pepper
  • 2-3 TABLESPOONS Oil
  • 250 g Fresh cream
  • 7-10 Tbsp Juice and peel of 1/2 organic lemon
  • 125 g Smoked salmon
  • 1 small bowl of sakura cress

Directions

  1. 1

    Blanch peas in boiling salted water for 2-3 minutes. Drain and rinse under cold water. Puree the peas and 3 tbsp. milk in a high mixing bowl with a blender

  2. 2

    Mix the egg, 1 pinch of sugar, 3 tablespoons of milk, flour and baking powder in a bowl. Mix in the mashed peas. Season with salt and pepper. Heat the oil in portions in a pan. Fry approx. 20 small pancakes (4-5 cm Ø) in portions of 1 tbsp. dough for 4-5 minutes while turning. Remove and keep warm

  3. 3

    In the meantime, mix the crème fraîche, lemon juice and zest for the dip. Season with salt, 1 pinch of sugar and pepper. Arrange 5 pancakes with 2 slices of smoked salmon each on plates. Add a little dip, add the remaining dip in a bowl. Sprinkle with cress as desired

Nutrition Facts

KCAL
410 kcal
CARBS
20 g
FATS
29 g
PROTEINS
15 g