St. Patricks Watercress Pancakes by Thane Prince used Connemara Smokehouse Smoked Irish Salmon in the Food Theatre at the BBC’s Good Food Show.
- 100gm/4oz plain flour
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon cream of tartar
- a pinch of salt
- a little black pepper
- 1 medium egg
- A good bunch of fresh watercress
- approx. 1/4 pint milk
- 100ml Crème fraiche
- 1 teaspoon horseradish sauce
- Salt, black pepper, tabasco and lemon juice
- 100gm/4oz Connemara smoked salmon cut into thin ribbons
In a food processor, whiz all the ingredients together, NOT the milk.
Now add the milk in a slow stream with the motor running.
Heat a heavy-based pan or griddle and when hot grease it lightly. Drop spoonfuls of batter onto the griddle. Once the bubbles begin to break turn the pancakes and cook the other side. Wrap the cooked pancakes in a tea towel to keep warm while you cook the rest of the batter.
Mix the crème fraiche and horseradish together seasoning with salt, pepper, lemon, and Tabasco.
Serve the pancakes topped with ribbons of Connemara smoked salmon, add a dollop of creme fraiche mix and top with a slice of lemon. The tiny bright green pancakes are easy to make but the batter must be cooked soon after it is made so if you need to cook ahead, fold the pancakes in a clean tea towel and re-heat for about 1 minute in a microwave just prior to serving.☘️