Beremeal Pancakes with Loch Duart Salmon, Connage Highland Dairy Crowdie and Phantassie Organic Beetroot
125g Beremeal flour
125g Plain flour
Pinch of salt
100g of salt for curing
Twist of pepper
A handful of smoking chips
300g Pieces of salmon
4 Tbsp of crowdie
1 Medium beetroot
Lemon juice to taste
A few salad leaves
A knob of butter
Boil the beetroot for 1 and 1/2 hours until soft, allow to cool. Slice into strips.
To cure the salmon, combine 100g salt with 600ml water and dissolve with a little heat to make a brine. Allow this to cool, then submerge the salmon in the brine and leave for 1 and 1/2 hours. Remove the salmon from the brine and lay on oiled cooling wire.
Place a handful of oak chips on a large sheet of kitchen foil and fold into a parcel. Stab a few holes in the top and place in a pan. Lay the cooling wire with the salmon on top, and upturned pan on top of that to sandwich the salmon in between. Smoke the salmon on a medium heat for 20 minutes until just cooked. Allow to cool.
To make the pancakes, combine the beremeal, flour, eggs, and milk with a pinch of salt and pepper and whisk into a thick batter.
Heat a little butter in a non-stick pan or girdle and ladle the batter into the pan and cook like a Scotch pancake for around 5 minutes on each side.
To plate, spoon the crowdie onto the warm pancakes, then flake on the salmon with a twist of pepper and lemon juice to taste. Next, arrange the beetroot on top and garnish with salad leaves.Back to all recipes