Leek and Smoked Salmon Pancakes

Serves: 2 to (4)
Preparation Time: 10 (20)  minutes
Cooking Time: 20 minutes
Number of Pancakes: 2 (4)
3 (4) leaks
2 (3) slices smoked salmon
3 tbsp (4 tbsp) creme fraiche
1 (1) sprig of dill
15g (20g) butter
salt and pepper to taste

Serves: 6
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Number of Pancakes: 6
6 leaks
4 slices smoked salmon
6 tbsp creme fraiche
2 sprigs of dill
30g butter
salt and pepper to taste

Serves: 8
Preparation Time: 30 minutes
Cooking Time: 25 minutes
Number of Pancakes: 8
8 leaks
5 slices smoked salmon
8 tbsp creme fraiche
3 sprigs of dill
40g butter
salt and pepper to taste

Method (all models):
  1. Make pancake batter according to Pancake Batter recipe.
  2. Wash the leeks and discard dark green part.
  3. Slice leeks using the 2mm slicing disc.
  4. Melt the butter in a thick-bottomed saucepan.
  5. Add the leeks and season with salt and pepper.
  6. Stir well.
  7. Add a little water and soften over a low heat for 15 minutes, stirring from time to time - do not allow to brown.
  8. Drain the leeks.
  9. Add the dill and creme fraiche.
  10. Cook the pancakes in butter.
  11. Preheat oven to 180°C (gas mark 4).
  12. Cut the smoked salmon into thin strips.
  13. Place some salmon, leek and creme fraiche filling in the middle of each pancake and roll up.
  14. Arrange the stuffed pancakes in a buttered oven dish.
  15. Heat in oven for 5 minutes.
  16. Decorate pancakes with sprigs of dill, or a little salmon roe.
  17. Serve immediately.
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