Pancake Day

Pancake day – a day to use up the fatty food, eggs, milk and sugar before lent. Religion aside, the day is a day of fun for many with pancake tossing races taking place throughout the country. This year, I decided to ring the changes and make savoury pancakes although I’ve no doubt that the sweeter version will feature at some point during the day.

Dulse and herb crepes with potted smoked salmon.

These savoury crepes are incredibly easy to make and will make an ideal lunch. The potted salmon can be made ahead using either smoked salmon or the more robust hot smoked salmon.

Pancake Recipe

2 large eggs. handful of parsley (as an lternative use a mix of herbs such as chives, dill, chervill). 110g plain flour. 1tbsp Mara Seaweed Dulse flakes. 275ml milk. 2 tbsp melted butter. Freshly ground black pepper.

Method. I used a food processor although the ingredients can easily be mixed together with a food mixer. Add the eggs and parsley to the food processor and whizz to mix and chop the parsley. Gradually add the remaining ingredients and process to ensure all the ingredients are mixed. Heat a small amount of butter in a crepe pan, then pour in about 3-4 tbsp of the batter, swirling the mixture around to ensure the base of the pan is covered.

Cook for about 30 secs and then flip over and cook for a further 30 secs.

Repeat until all the batter has been used. Stack using baking parchment between each crepe to prevent sticking together and cover with a tea towel to keep warm.

Potted salmon recipe

1 tbsp melted butter

250g hot smoked salmon

100g smoked salmon

2 tbsp creme fraiche

Juice of 1 lemon

2 tbsp dill

Salt & freshly ground black pepper

For Serving.

Spinach leaves

Chopped spring onion

Method. Melt the butter in a small pan and set aside to cool. Add the hot smoked salmon, smoked salmon, creme fraiche, lemon juice, dill, 1 tbsp of the melted butter & seasoning to a food processor. Process on pulse mode until mixed but not completely smooth. Spoon into a serving dish and refrigerate until ready to use.

To serve. Fold each crepe in half and top one quarter with spinach leaves. Add a generous spoonful of the potted salmon and some chopped spring onion and fold to a quarter. Serve sprinkled with extra seaweed flakes and spring onions.

Thank you to Loch Fyne for supplying the Bradan Orach smoked salmon used in this recipe. Further information on Scottish Salmon can be found on the Scottish Salmon Producers Website.