Perfect with crème fraîche or cream cheese, this Bord Bia recipe is simple and tasty. Use good quality smoked salmon and you can't go wrong. Plenty of black pepper or some chilli flakes add a nice heat too. You can serve with some spinach or roasted peppers on the side and you've the makings of a lovely meal.
- 100g plain flour
- Pinch of salt
- 1 egg
- 300 ml milk
- 1 tablespoon of melted butter or sunflower oil
- Sift the flour and salt into a mixing bowl and make a well in the centre. Crack the egg into the well; add the melted butter or oil and half the milk.
- Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated and then beat well to make a smooth batter.
- Stir in the remaining milk.
- Alternatively, beat all the ingredients together for 1 minute in a blender or food processor.
- Leave to stand for about 30 minutes, stir again before using. T
- o make the pancakes, heat a small heavy-based frying until very hot and then turn the heat down to medium. Lightly grease with oil and then ladle in enough batter to coat the base of the pan thinly; about two tablespoons,tilting the pan so the mixture spreads evenly.
- Cook over a moderate heat for one to two minutes or until the batter looks dry on the top and begins to brown at the edges.
- Flip the pancake over with a palette knife or fish slice and cook the second side.
- Remove from the pan, add smoked salmon, a few spoonfuls of and season with black pepper.
- Smoked Salmon
- Crème Fraîche
- Green Salad
About Nicky's Plaice
We're a family run business on the West Pier in the Dublin fishing village of Howth. Opened in 1961 by fisherman Nicky McLoughlin, we've now three generations of the family working together to bring you the best in fresh fish and seafood, the best home smoked salmon and seafood snacks to go at weekends.