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Herb Pancakes With Smoked Salmon And Asparagus
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- #91801
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
4 ounces self-rising flour
1 medium egg
7 fluid ounces skimmed milk
2 tablespoons chopped fresh herbs (dill, parsley or chives)
low-fat cooking spray
12 ounces fine asparagus spears
1 tablespoon horseradish sauce
3 tablespoons plain low fat yogurt
8 ounces smoked salmon
salt and freshly ground black pepper
directions
Put the flour into a mixing bowl with a pinch of salt, the egg, milk and herbs. Whisk together to make a smooth, thick batter.
Heat a heavy-based frying pan and spray with low fat cooking spray. Cook tablespoonfuls of the batter to make small pancakes, turning them over when bubbles appear on the surface (Each pancake takes 2-3 minutes to cook). Repeat until all the batter is used up, keeping the cooked pancakes in a warm place.
Cook the asparagus spears in lightly salted boiling water for 4-5 minutes.
Make the dressing by mixing together the horseradish sauce and yogurt.
Top the pancakes with the smoked salmon and horseradish dressing. Serve with the asparagus, seasoned with black pepper.
added by
lizziew
nutrition data
Nutritional data has not been calculated yet.
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