Smoked Salmon, Avocado and Sour Cream Pancakes
You will need:
6 large free-range eggs
1 tbsp GOURMET AFRIKA Lemon & Lime Infused Oil
2 tbsp cornflour
2 tbsp water
Sea salt flakes and cracked black pepper to taste
2 tbsp butter
For the Filling:
100g Smoked Salmon
1 med avocado
1 tbsp lemon juice
100g Sour Cream
1 tbsp each fresh chives, dill and parsley
Cracked black pepper
GOURMET AFRIKA Chilli Jambo
Method:
Pancakes
In a medium bowl, beat the eggs, water, cornflour, salt and pepper until creamy.
Heat a medium non-stick pan and add ¼ of the Lemon & Lime Infused Oil and
butter. When the oil and butter is hot, pour in ¼ of the egg mixture. Move the
egg around so it covers the base of the pan. Lower the heat and cook until the
underside of the pancake is set and slightly coloured. Use a wide egg slice to
flip over. Cook the other side. Repeat with the other three portions of egg in the
same way, to give you four even-sized pancakes. Cover to keep warm.
Filling
Now for the filling. Cut the salmon into strips. Mash the avocado with the lemon
juice, sour cream and herbs. Season to taste. Spread the avocado mix carefully
over the first pancake. Cover with a second pancake. Spread the second
pancake generously with the Chilli Jambo and arrange the salmon along the
centre. Repeat with the other two pancakes. Roll up carefully. Cut diagonally into
thick slices. Garnish with lots of herbs and edible flowers and serve immediately.
Sauce
Make a creamy cheese sauce, add 2 tbsp GOURMET AFRIKA Citrus & Ginger
Mustard and a handful of parmesan cheese. Serve separately to pour over the
pancakes. Serve with crusty baguette bread.
P.S. You can substitute the Lemon Oil with olive oil and the Citrus & Ginger
Mustard with ordinary grain mustard. . But the Chilli Jambo really makes this
dish! So get yourself a bottle - you won't regret it!
