Our 3 favourite Seafood Pancakes #TrickyFishy
Smoked Salmon Pancake ~ super indulgent and really quite easy to do
Smoked Haddock and Prawn Pancake ~ delicious but a bit more complicated to make
Lobster Thermidor ~ easy peasy
First things first – you’re going to need to whip up a batch of pancakes:
Whip up a pancake batter – 125g plain flour in a bowl, make a well, crack in two free range eggs, whisk all flour is incorporated, then slowly add your milk (300ml ish) and keep whisking until nice and smooth.
Heat your frying pan, melt a knob butter, then add a ladle full of batter, keep an eye on the downside & when its golden and bubbling on the top flip it over (how brave are you – going for it or using a spatula?) and cook until golden.
Stack them on a warm plate in warmed oven with a square of greaseproof in between each until they’re all ready (or just dig in if you can’t resist).
Smoked Salmon Pancakes
Traditional Cold or Latimers Roast Smoked Salmon ~ approx. 50g-80g per pancake
300ml double cream
Place pancake in bottom of shallow serving dish or plate with edge, lay smoked salmon on top then another pancake on top.
Cover with double cream and a squeeze of lemon.
Pop in hot oven for 5-10 minutes until the cream is bubbling (if you’re feeling fancy decorate with parsley).
Serve and enjoy!
Smoked Haddock and Prawn Pancakes
25g unsalted butter
30g plain flour
splash of double cream
2 fillets of Latimers smoked haddock – approx. 150g each
200g classic or luxus prawns
squeeze of lemon juice
dollop of Dijon mustard
handful of chopped fresh dill
Place the milk in saucepan, bring to simmer and pop in your fillets of smoked haddock, keep simmering for 5-8 minutes.
Meanwhile in another pan start melting the butter, then stir in the plain flour and cook for a couple of minutes (this cooks the flour out and keeps the sauce lovely and smooth). Gradually add the poaching milk, stirring continuously, until it forms a thick sauce. Season, then add a splash of double cream and set aside.
Flake the fish with a fork, then fold into the sauce with the prawns, lemon juice, dijon mustard and fresh dill. Spoon into 6 pancakes, then roll up and serve.
Lobster Thermidor Pancakes
Latimer’s Lobster Thermidor ~ it’s made to Hilary’s, Robert’s Mums, recipe!
Heat up the thermidor as per instructions.
Spoon into your pancakes and serve with a squeeze of lemon.
See told you it was easy peasy!