Spinach and Salmon Stuffed Pancakes
Both Shrove Tuesday and the contents of my fridge inspired this dish. Admittedly, I did not have salmon, but in an ideal world…… It is simple, yummy, and most fridges would be hard-pushed not to produce the goods….
Serves 2, giving just one pancake each.
55g Plain flour
140ml Milk or until consistency of double cream.
25g unsalted butter
Smoked Salmon, enough to fill a sandwich, about 150g raw salmon, or the same of another fish
40g cheese such as Wensleydale, Gruyere, Parmesan, Cheddar, Emmental….
1 large handful of spinach leaves or 2 frozen ball blocks
Handful of parmsan shavings for topping
Butter for buttering the serving dish
1. For a lighter batter, mix the pancakes ingredients a few hours before you make them. If not, it is not the end of the world.
2. Break the eggs onto the flour and whisk them in, gradually adding the milk until the batter is the consistency of double cream. Sieve the mixture if you have any lumps.
3. Melt the butter in a pan and add the flour, stirring all the time.
4. Off the heat, stir in the milk and when a smooth sauce if formed, stir over the heat until it thickens. Add enough milk to make a runny sauce. Cooking and stirring the sauce is important to take the taste of the flour away.
5. Add the cheese, spinach and fish (raw) and mix together and heat through. Season to taste.
6. Make the pancakes by frying in a lightly buttered very hot frying or pancake pan. You may need to do a tester pancake first. You may like to use a spatula to help spread the mixture as thinly as possible.
7. Place the mixture in the centre of a cooked pancake and roll it up. Place in a buttered dish and sprinkle liberally with shaved parmesan.
8. Bake for 8 minutes or so until the parmesan has melted.
10. Extra pancake batter will be perfect for breakfast, or for pudding; you may as well go for it – pancakes don’t come along every day after all, though perhaps they should – a great way of using up leftovers in the fridge…..