May 29, 2016

Try Our Delicious Smoked Salmon, Ginger & Coriander Soufflé Pancakes

Buy Our Fresh Dunkeld Smoked Salmon Online For Your Recipes Today

Serves 6 as a starter or 2 as a main course


For the pancakes-

60g/2oz plain flour

1 egg

150ml/ ¼ pint whole milk

Salt & freshly ground black pepper

½ tbsp melted butter plus extra for cooking the pancakes


For the soufflé

100g Dunkeld smoked salmon – chopped small

Small piece fresh root ginger, finely chopped

½ tsp whole coriander seeds, lightly crushed

1 large egg - separated

22g/ ¾ oz plain flour

22g/ ¾ oz butter

150ml / ¼ pint whole milk

Salt & freshly ground black pepper



To make the pancakes:

Combine the flour & seasoning in a bowl, make a well in the centre, add the egg & milk, mix well.  Melt the ½ tbsp butter in the frying pan and pour into the batter, mix well.

Heat the frying pan over a medium heat, add a small piece of butter and when melted pour in 2 tbsp of the batter, swirling the pan around to cover the base and make a thin pancake. When bubbles start to appear on the surface flip the pancake over and cook the other side until light golden. Turn out onto a clean flat surface. Repeat until all batter used up – it should be sufficient to make 6.


For the soufflé:

Pre heat oven to 200ºC/ Fan 180ºC

In a saucepan melt the butter over a medium heat until foaming. Add the finely chopped ginger & coriander seeds and cook for about a minute. Add the flour and cook, stirring constantly for another minute.

 Remove from heat and add milk, a little at a time, mixing well until smooth after each addition to make a roux.   Return to heat and cook, stirring constantly, until thickened then set aside to cool for a couple of minutes.

Whilst mixture is cooling put the egg white into a clean bowl and whisk until stiff.  Add egg yolk, smoked salmon, coriander & seasoning to the roux and mix well.  Very gently fold the egg white into the mixture.


Put a tablespoon of the mixture on the middle of each pancake and fold over the four sides to loosely enclose (it is important to leave room for the soufflé mixture to rise as it cooks) the filling in a neat parcel.


Place the parcels, folded side down, in a lightly oiled roasting tin, cover loosely with foil and bake for 10-12 minutes until risen. Serve immediately.


These can be prepared up to an hour in advance – once the parcels are wrapped put them in the fried until you are ready to bake them.

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