|Energy (Kcal) 528||26%|
|Energy (KJ) 2206|
|Saturated Fat 11.0g||40%|
|Total Sugars 5.3g||5%|
Start by making the pancakes, or you could make these the day before and keep wrapped in the fridge.
Sift the flour and salt into a bowl. In a jug melt the butter then whisk with the milk and egg, pour into the flour and mix well until smooth.
Place a large non-stick frying pan over a medium-hot heat. Add a little sunflower oil and then a ladle full of the batter, making sure to swirl the batter around the pan. Cook for about 1 minute, flip and cook on the other side for 20-30 seconds. Repeat until you have 4 large pancakes.
For the filling, Cook the potatoes in salted boiling water until tender and drain. Chop the asparagus into bite sized pieces and cook for 2 minutes in boiling water, drain.
In a bowl mix the crème fraiche, dill and lemon juice. Stir in the potatoes and asparagus.
Place a pancake on your plate, spoon the potato filling onto the pancake, top with the flaked smoked salmon and serve with watercress.
For the filling
300g potatoes, cubes and skin on
2 hot smoked salmon steaks
6 asparagus spears
5g fresh dill
4tbsp low fat crème fraiche
1 bag of watercress
For the pancakes
100g plain flour
250ml whole milk
40g butter, melted
1 large egg
Pinch of salt
Sunflower oil for cooking
Here's a great idea for you to use up any leftovers that you may have from your Sunday lunch, or indeed any midweek roasts that you have conjured up!
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."
Simple ingredients mixed together make one tasty result!
Rustle up this delicious and hearty combination of soft crispy spuds, roast vegetables and steak. Guaranteed to fill you up as a main meal or a lunch.
This campaign was originally produced in the framework of a programme co-financed by the European Union