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Besan Pancakes with Salmon and Curd Spread
Description
Besan Pancakes with Salmon and Curd Spread is a delightful dish that serves 4. You make it with chickpea flour, olive oil, water, and a touch of ground cumin for a smoky flavor. The batter rests for 30 minutes before you cook it in a non-stick pan, creating thin, savory pancakes. These are then layered with a smooth blend of cottage cheese, apple cider vinegar, and honey, adding a creamy texture and a slightly tangy taste. Diced spring onions add freshness and a crisp bite, while the smoked salmon on top brings a rich, luxurious flavor that pairs beautifully with the light and airy pancakes. It's a versatile recipe that combines the nutty taste of chickpea flour pancakes with the creamy curd spread and the salty sophistication of smoked salmon, making for an impressive meal that's surprisingly simple to prepare.
Ingredients
Instructions
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Batter Preparation
Blend chickpea flour and olive oil in a mixing bowl with a balloon whisk to create a smooth base. Gradually whisk in water and cumin (optional), ensuring a lump-free batter. Let this mixture to sit for 30 minutes, enabling the flavors to infuse. Before proceeding, taste the batter and season with salt to mitigate any bitterness.
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Cooking the Pancakes
Warm up a non-stick frying or pancake pan over a medium flame, lightly coated with butter or olive oil. Pour a small amount of the batter into the center of the pan, tilting it to spread the batter thinly across the surface. Cook until the bottom of the pancake is firm enough to be lifted easily. Flip it over with a spatula, cooking the second side until it turns golden brown. Place the cooked pancake in a warm oven to stay warm as you prepare the rest.
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Cottage Cheese Filling
In a blender, mix cottage cheese, vinegar, and honey
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Assembling the Pancakes
For assembly, layer the warm pancakes with the creamy cottage cheese blend and a scattering of chopped spring onions. Finish with a topping of smoked salmon, creating a harmonious blend of flavors.
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