June 24, 2016
1Drain the salmon and remove the skin and bones, if wished.
2Break into large chunks.
3Cover and set aside.
4Make the batter by beating together the flour, salt, egg and milk in a large bowl, using a hand whisk.
5Stir in the chopped herbs.
6Heat a few drops of oil in a non-stick frying pan and add a quarter of the batter, tilting the pan so that it flows over the surface.
7Cook for a few moments until set on the surface, then flip over to cook the other side.
8Make 4 pancakes in total, Keep warm.
9Wilt the spinach leaves in a colander, pouring a kettleful of boiling water over them.
10Drain really well, then tip into a bowl and add the soft cheese, stirring to mix.
11Share between the pancakes and top with the salmon chunks and roasted peppers.
12Season and serve, garnished with chopped chives or dill.
13Cook’s tip: Make mini versions as a starter, or to serve at a buffet.