KOREAN SPRING ONION PANCAKES WITH SMOKED SALMON, AVOCADO & HORSERADISH CREAM
I’ve been seeing these delicious crispy spring onion pancakes trending over the internet for some time now. I was determined to give them a go and improvise with some ideas for a cookery book I’m working on. Often called a ‘Korean pizza’ this crispy pancake I think they makes the ideal vessel for a Gastrono-me style sexy brunch dish! The heat of the horseradish cream is a delicious accompaniment to the smoked salmon, and if you’re feeling in a spicy mood a little gochujang hot sauce drizzled over is really good. Have a great pancake day everyone!
Korean Spring Onion Pancakes with Smoked Salmon, Avocado & Horseradish CreamCourse: Main, brunchDifficulty: Medium
- For the pancakes
250g plain flour
½ teaspoon of salt
180ml of boiling water
1 tablespoon of garlic oil
5 spring onions sliced – save some for dressing the plate
60ml of vegetable oil
- For the Horseradish Cream
100g cream cheese
50g crème fraiche
15g of creamed horseradish
A small pinch of dried red chilli flakes
½ teaspoon of white pepper
¼ juice of lemon
1 tablespoon of snipped chives – save some for dressing the plate
Ground black pepper and salt to taste
- To serve
240 g smoked salmon
1 avocado sliced
A selection of baby leaves
Garlic oil for dressing
- For the Pancakes
- Add the flour and salt to the bowl of a food processor and pulse for 10 seconds. With the motor running pour in the boiling water in a slow stream and continue until the dough starts to come together.
- On a floured surface knead the dough a little and put in a bowl covered with cling film and allow to prove at room temperature for 30 minutes, or overnight in the fridge.
- When proved divide the dough until 4 equal pieces.
- Take one piece of dough, (keep the rest covered until finished with the first) and roll into and 8” circle. Brush lightly with garlic oil and give a sprinkle of salt, then sprinkle with a quarter of the spring onions. Carefully roll the dough into a snake shape, then shape into a coil finishing by tucking the end underneath. Flatten the coil with your hand and again roll into an 8” circle. These steps are important because this re-rolling creates the flaky deliciousness of the crispy pancake.
- Continue with the other three pancakes in the same way and keep them under a damp clean cloth until ready to fry.
- Add 1 tablespoon of vegetable oil to a non-stick frying pan and set over a medium heat. When hot carefully slide 1 pancake into the pan and cook on one side until golden, approximately three minutes, then cook on the other side the same. Keep warm in a very low oven until all the pancakes are cooked.
- For the Horseradish cream
- In a bowl simply beat all the ingredients with a wooden spoon until combined, taste to make sure of your flavours and tweak where necessary, then chill until required.
- To serve
- Place a warm pancake on each plate and arrange with curls of smoked salmon, avocado slices and leaves. In the centre decorate with a quenelle (fancy dollop!) of horseradish cream. Sprinkle with more spring onions, chives, ground black pepper, a drizzle of garlic oil and a wedge of lemon.
- If you’re feeling in a spicy mood a little gochujang hot sauce drizzled over is really good. Have a great pancake day everyone!