Smoked Salmon Tray Bake Pancake
SERVES 8 PREP 30 MINUTES COOK 15 MINUTES
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.