Savoury Salmon Pancakes
Ingredients – Serves 2-4
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Pancake Batter – makes 10
150g wholemeal plain flour
1 large free-range egg
375ml semi-skimmed milk or milk alternative
Cooking spray
Pinch of salt
Filling – makes 2 -4
2 salmon fillets
1 bell pepper
1 small red onion
Premade salsa (store bought)
Pinch salt, pepper
Tsp mixed herbs
Lime - optional
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Method
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Preheat oven to 180’C and place the salmon fillets on a baking tray – sprinkle with salt, pepper and mixed herbs. Cook for 15-20 minutes
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Cut up the bell pepper and onion into thin strips and add to a preheated frying pan (spray some cooking spray in first to stop it sticking)
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Once they are soft add a pinch of salt, pepper, mix and then spoon into a bowl to cool.
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Add the flour, egg, milk and salt to a bowl and whisk until you have a smooth batter
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Heat a non-stick frying pan on a medium heat and spray lightly with the cooking spray. Add a tenth of the batter to the pan – swirl it around until it makes a thin layer covering the pan
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Cook for approx. 40-60 seconds until firm and golden then flip it over and cook for another 20-30 seconds
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Remove from the pan and place on a warm plate. Carefully wipe clean the pan and repeat with the cooking spray and left-over batter until all has been used – wiping the pan clean in between each one
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Now it is time to assemble your pancake. Take your salmon fillets and flake the fish off the skin (throw the skin away) and put it to one side. Take 1 pancake and add a heaped teaspoon to the middle and spread around evenly.
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Add a heaped tablespoon of the bell pepper mixture in a line down the middle of the pancake and then add some of the salmon. If you want add a squeeze of lime juice.
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Roll the pancake up and enjoy!
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Any left over pancakes can be covered and put in the fridge for up to 2 days!
Try different fillings and let me know what your favourite ones are. I love:
Chicken, avocado
Vegetable and houmous
Salad, olives, feta
Tag me on social media with your creations!
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