Pea Pancakes With Smoked Salmon - cooking recipe

Ingredients

225 g frozen peas
6 tbsp milk
1 medium egg
50 g sugar
5 g baking powder
2-3 tbsp oil
250 g creme fraiche
1/2 None organic lemon, zested and juiced
125 g smoked salmon
1 pot Sakura cress (if available)

Preparation

Blanch the peas in boiling salted water for 2-3 mins. Drain and rinse under cold water. Puree the peas with 3 tbsp milk in a blender.
Mix the egg, 1 pinch of sugar, 3 tbsp milk, flour and baking powder in a bowl. Mix in the pureed peas. Season with salt and pepper. In a pan heat a little oil, and using 1 tbsp of mixture at a time, make around 20 small pancakes (2-3 inches in diameter). Fry for 4-5 minutes each, turning once. Remove and keep warm.
For the dip, mix the creme fraiche, lemon juice and stir well. Season with salt, 1 pinch of sugar and pepper. Serve 5 pancakes with 2 slices of smoked salmon per plate. Garnish with a little dip and cress if desired, and serve the remaining dip alongside in a bowl.