Cool salmon and fiery horseradish are a marriage made in heaven – perfect for drinks parties.
Combine the flour, egg, baking powder, milk and a pinch of salt in a bowl and whisk to a smooth batter.
Mix together the crème fraiche, Strong Horseradish Cream and lemon, stir well to combine.
Set a frying pan over a medium heat and wipe it with some oiled kitchen paper. When hot drop a dessertspoonful of batter into the pan, spread into a 6cm diameter and cook for 1-2 mins on each side and then set aside. Repeat until you have 12 pancakes.
To serve, top each of the pancakes with the horseradish crème fraiche, followed by a slice of smoked salmon and finish with a few dill fronds.
100g plain flour
1 large egg
½ tsp baking powder
100ml whole milk
pinch of salt
150g crème fraiche
zest and juice of ½ lemon
sunflower or vegetable oil
200g smoked salmon
dill fronds to garnish