Scottish Salmon Pancakes with a White Wine Sauce and Gruyere Cheese
Sieve the flour and salt into a bowl. Whisk together the eggs and milk, then gradually add the egg and milk mixture to the flour, whisking until a smooth batter is formed. To cook the pancakes heat a non-stick frying pan with a little oil, pour in the batter and cook for 1 minute on each side.
Heat another frying pan with oil and fry the cubes of Salmon for 2 minutes turning as they cook. Add the white wine and mustard and cook for a further 2 minutes. After this, add the crème fraiche giving the pan a stir to combine all ingredients. Cook until the sauce has thickened, then slightly season with salt and pepper.
Lay the pancakes on a oven tray and place the mix in the middle of the pancakes and form into parcels. Turn the parcels over and sprinkle with gruyѐre cheese, then either place under the grill or in the oven until the cheese has melted – garnish with the rest of the spring onions and a pinch of smoked paprika.
200g x Plain flour
4 x eggs
600ml x milk
Pinch of salt
150g x Skinless and boneless Salmon cut into 2cm cubes
150g x Crème Fraiche
50ml x White wine
30g x grated Gruyѐre (You can use cheddar)
1tsp x Dijon mustard
1tbs x Chopped spring onions
1tsp x Vegetable oil
Salt and pepper