Pea pancakes with smoked salmon

Name: Pea pancakes with smoked salmon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 225 g frozen peas; 7-10 Tbsp Salt; 6 TABLESPOONS Milk; 1 egg (size M); 7-10 Tbsp Sugar; 50 g Flour; 5 g Baking Powder; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 250 g Fresh cream; 7-10 Tbsp Juice and peel of 1/2 organic lemon; 125 g Smoked salmon; 1 small bowl of sakura cress

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

225 g frozen peas
7-10 Tbsp Salt
6 TABLESPOONS Milk
1 egg (size M)
7-10 Tbsp Sugar
50 g Flour
5 g Baking Powder
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
250 g Fresh cream
7-10 Tbsp Juice and peel of 1/2 organic lemon
125 g Smoked salmon
1 small bowl of sakura cress

Directions

1
Blanch peas in boiling salted water for 2-3 minutes. Drain and rinse under cold water. Puree the peas and 3 tbsp. milk in a high mixing bowl with a blender
2
Mix the egg, 1 pinch of sugar, 3 tablespoons of milk, flour and baking powder in a bowl. Mix in the mashed peas. Season with salt and pepper. Heat the oil in portions in a pan. Fry approx. 20 small pancakes (4-5 cm Ø) in portions of 1 tbsp. dough for 4-5 minutes while turning. Remove and keep warm
3
In the meantime, mix the crème fraîche, lemon juice and zest for the dip. Season with salt, 1 pinch of sugar and pepper. Arrange 5 pancakes with 2 slices of smoked salmon each on plates. Add a little dip, add the remaining dip in a bowl. Sprinkle with cress as desired