Korean spring onion pancakes with smoked salmon, avocado & horseradish cream

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. Allow to prove at room temperature for 30 minutes, or overnight in the fridge.

When proved, divide the dough until four equal pieces.

Take one piece of dough – keep the rest covered until finished with the first – and roll into an 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.

To make the horseradish cream, in a bowl simply beat all the ingredients together 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. Serve immediately.