Korean Spring Onion Pancakes

Korean Spring Onion Pancakes

Korean Spring Onion Pancakes 1024 683 gastronome
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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 Cream

Recipe by Gemma SimmoniteCourse: Main, brunchDifficulty: Medium
Servings

4

servings

Ingredients

  • 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

Directions

  • 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.

Notes

  • If you’re feeling in a spicy mood a little gochujang hot sauce drizzled over is really good. Have a great pancake day everyone!
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