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Smoked salmon and kefir pancakes

These smoked salmon and kefir pancakes are the combination of blini and American-style pancakes, particularly if you use buckwheat flour. They are perfect for a  special, festive breakfast or brunch, alternatively can be served with a glass of fizzy as an appetiser at a dinner party. If you don’t have kefir,  use live, natural yogurt instead!
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g flour of your choice
  • 1 tsp baking powder
  • 150 ml milk
  • 150 ml kefir
  • 1 handful of dill chopped
  • 2 eggs
  • 1 Tbsp olive oil
  • To serve:
  • grated zest of 1 lemon
  • Juice of half a lemon
  • 1 tsp horseradish sauce
  • 200 ml Greek yogurt

Method
 

  1. Sift the flour, baking powder and a pinch of salt into a mixing bowl.
  2. Mix the milk, kefir and eggs in another bowl, then add half of this mixture to the flour and combine. Gently fold in the rest with a flat wooden spoon.
  3. Thinly slice the salmon and add to the batter together with the dill and oil. Rest for 15 minutes, if possible.
  4. Meanwhile, make the horseradish sauce: mix the lemon zest with the kefir, lemon juice and horseradish. Set aside.
  5. Oil a heavy-based saucepan, then heat. When piping hot, add dollops of the batter and let them spread out a bit. Cook for 2-3 minutes, then flip them over and cook for another minute or so until golden.
  6. Transfer them to a plate, lined with kitchen paper towel.
  7. Serve warm with the horseradish sauce.