Smoked Salmon with Chive Pancakes
7th April 2015
New You Boot Camp Baked Maple Pears
7th April 2015
Ingredients
- 100 g gluten-free flour (we used Doves Farm, widely available)
- 1 egg
- 150 ml Goat's yogurt
- 1 green chilli deseeded and finely chopped
- 1 red chilli deseeded and finely chopped
- 1 bunch spring onions finely sliced, plus extra to serve
- 2 tbsp coriander chopped
- a little coconut oil for frying
For the tzatziki
- 150 g Goat's yogurt
- 13 cm cucumber deseeded and grated
- 2 tbsp mint chopped
Servings:
Instructions
- Whizz the flour, egg, goats yogurt and 2 tbsp water together in a food processor to form a smooth batter. tip into a bowl, then stir in the chillies, spring onions, coriander and sesame seeds. Cover and chill until required.
- To make the tzatziki, mix the goats yogurt, cucumber and mint together, season to taste, then chill.
- Heat a small frying pan with a splash of coconut oil, fry the pancake mixture a dessertspoonful at a time, for 1 min on each side, until lightly browned. tip onto a plate and keep warm. pile onto a large platter, top with a dollop of tzatziki and some extra sliced spring onions and serve warm.
