Sweetcorn griddle cakes with irish smoked salmon, sour crea
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Sliced Irish smoked salmon |
| 100 | grams | Creme fraiche or sour cream |
| 25 | grams | Snipped chives |
| 1 | Lemon | |
| 1 | Handful rocket leaves | |
| 1 | small | Tin sweetcorn kernels |
| 120 | millilitres | Double cream |
| 2 | Eggs | |
| 1 | Pinches baking powder | |
| 75 | grams | 'OO' tipo flour |
| 4 | tablespoons | Olive oil |
Directions
GRIDDLE CAKE MIX
In a bowl mix eggs, double cream, flour, baking powder, salt and pepper until smooth. Then add sweetcorn.
Using a griddle pan and 4 egg rings cook pan cakes until golden brown on each side. Arrange griddled cakes on serving dishes, garnish with a few rocket leaves, rosette of smoked salmon, a dollop of creme fraiche, a wedge of lemon and some milled pepper.
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