Korean Spring Onion Pancakes

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.