Spring Onion Pancakes with Gravlax Salmon

Love smoked salmon blinis? Then you'll love this dinner, ready in just 30


21 Jun 2013
Yield
4
Cooking time
15 mins
Preparation time
15 mins

Ingredients

Sydney's Bill Granger has inspired a generation of cooks with his bright, breezy and easy food. This brilliant lunch or supper dish is one of our all time favourites from Bill's cafe. What was once a blini is now a fresh, oniony pancake topped with a tangle of fresh, green leaves and cooling cucumber ribbons, with the added luxury of cured salmon and a rich, lemony butter sauce.

  • 2 eggs
  • 250ml (8fl oz) milk
  • 40g (1½oz) butter, melted and cooled
  • 125g (4oz) plain flour
  • 2tsp baking powder
  • ½tsp salt
  • 50g (1¾oz) spring onions, sliced
  • 200g (6½oz) baby spinach leaves
  • 12 slices gravlax
  • 1 cucumber, cut into ribbons with a vegeable peeler
  • Juice of 2 small lemons
  • 125g unsalted butter, chilled

Method

  1. To make the batter, place the eggs, milk and melted butter in a bowl and whisk until combined. Sift the flour, baking powder and salt into a bowl. Make a well in the centre and gradually add the egg mixture, beating until smooth. Rest for two hours or, better still, overnight.
  2. Heat a non-stick frying pan and ladle 4tbsp of the batter into the pan to form one pancake.
  3. Scatter 1tbsp chopped spring onions on top, and cook for around two minutes until bubbles appear on the surface, then turn and cook briefly on the other side.
  4. Transfer to a plate and keep warm while you cook the remaining pancakes.
  5. To make the sauce, heat the lemon juice in a pan over a medium heat. Whisk in the butter in small pieces until melted and combined. Season with salt and pepper.
  6. To serve, place a pancake on each plate, top with baby spinach leaves, sliced gravlax and cucumber ribbons.

Taken from Sydney Food by Bill Granger (Murdoch books, £19.99)