Broccoli and Salmon pancakes by Carina Contini
RECIPE from Carina Contini’s Kitchen Garden Cookbook.
Visit www.contini.com
Ingredients: Serves 4
For the batter:
170g plain flour
Salt
2 eggs
400ml full-fat milk
50g unsalted butter, melted, plus extra for frying
For the filling:
400g organic salmon fillet, skin left on
Salt
1 bayleaf
250g broccoli, broken into florets
300ml double cream
Freshly ground black pepper
300g smoked Dunlop, grated
Method
1 Make the batter one hour before you need it. Sieve the flour into a large mixing bowl and add a pinch of salt. Add the eggs, milk and melted butter. Beat until smooth, then refrigerate until needed.
2 Meanwhile, prepare the filling. Put the salmon in a pan of cold water with a small pinch of salt and the bay leaf. Place over a medium heat and bring to the boil, then remove from the heat. Leave the salmon to cool in the water for 10 minutes, then lift out with a slotted spoon, remove the skin and gently flake. Set aside.
3 Put the broccoli in a pan of boiling salted water, reduce the heat and simmer for 10 minutes until tender. Drain thoroughly. Add 100ml cream, a pinch of salt and fresh ground pepper. Blend until smooth using a hand-held blender or food processor. The mixture should the be the consistency of béchamel sauce. Gently fold 200g cheese and the salmon flakes into the creamed broccoli.
4 When you are ready to make the pancakes, heat a non-stick frying pan over a medium heat. Add a little butter and when it starts to bubble, add a small ladleful of batter – enough to thinly coat the bottom of the pan. Move the pan to help stop the pancake sticking. When tiny bubbles form on the top of the pancake, it’s ready to turn. Cook on the other side for a few minutes, then transfer to the plate. Repeat until you have used up all of the batter.
5 Place a generous amount of salmon and broccoli mixture on top of each pancake and roll it up. Lay the rolled up pancakes side by side in an over-proof dish. If you want to, you can refrigerate your pancakes at this point if you’re making them for later.
6 When you are ready to bake them, preheat the oven to 200C. Sprinkle the pancakes with the remaining grated cheese and a drizzle of the remaining double cream. Do this at the last minute as the pancakes absorb the cheese and cream and really easily can become stodgy. Bake in the oven for about 10 minutes or 25 minutes if they come from the fridge. Finish by toasting under the grill for a few minutes to give a lovely crispy topping.
In association with Taste Communications.
www.tastecommunications.co.uk
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