Spinach Pancakes with Alaska Salmon, Herbs and Soft Cheese

    June 24, 2016

    • Yields: 4


    1 x 418 or 2 x 213 g Cans red or pink Alaska salmon


    110 g Plain flour

    1 pinch Salt

    1 Large egg

    250 ml Milk

    2 tbsp Chopped fresh chives or dill

    1 tbsp Vegetable oil

    200 g Young spinach

    100 g Soft cheese with garlic and herbs

    100 g Roasted peppers (from a jar), drained and sliced

    Freshly ground black pepper

    Chopped fresh chives or dill, to garnish


    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.


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