Smoked Salmon Tray Bake Pan­cake

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2 cups plain flour ½ tea­spoon bi­car­bon­ate of soda 2 cups but­ter­milk 1 egg 2 ta­ble­spoons chopped fresh dill, plus ex­tra, to serve 2 ta­ble­spoons finely chopped fresh flat-leaf pars­ley leaves 50g but­ter, melted ½ cup smooth ri­cotta 150g smoked salmon slices, halved 60g baby rocket 1 small red onion, cut into rings 3 baby cu­cum­bers, peeled into rib­bons Ca­pers and lemon wedges, to serve

1 Pre­heat oven to 200°C/180°C fan-forced. Grease and line a 3cm-deep, 24.5cm x 37.5cm (base) bak­ing tray with bak­ing pa­per, ex­tend­ing pa­per 2cm above edges of tray on short sides. 2 Whisk flour and bi­car­bon­ate of soda to­gether in a large bowl. Sea­son with salt and pep­per. Make a well in the cen­tre. Whisk but­ter­milk, egg, dill and pars­ley in a large jug. Add but­ter­milk mix­ture to well. Whisk un­til just com­bined. 3 Brush bak­ing pa­per in pre­pared tray with half the melted but­ter. Spread bat­ter into pre­pared tray. Smooth top. Dab with re­main­ing but­ter. Bake for 8 to 10 min­utes or un­til golden and a skewer in­serted into the cen­tre comes out clean. 4 Pre­heat grill on high. Grill pan­cake for 1 to 2 min­utes or un­til golden. Set tray aside to cool for 1 minute. 5 Dol­lop pan­cake with ri­cotta. Top with salmon, rocket, onion and cu­cum­ber. Sprin­kle with ca­pers and top with lemon wedges. Serve im­me­di­ately. NU­TRI­TION: (per serve) 1171kj; 10.5g fat; 9.6g sat fat; 13.9g pro­tein; 29.9g carbs; 2.7g fi­bre; 59mg chol; 507mg sodium.

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