
Korean spring onion pancakes with smoked salmon, avocado & horseradish cream
Description
Gemma Simmonite, chef and co-owner of Gastrono-me in Bury St Edmunds and Cambridge, shares her recipe for Korean spring onion pancakes for this year’s Pancake Day. She says: “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!”
Ingredients
For the pancakes
For the horseradish cream
To serve
Instructions
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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.
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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.
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When proved, divide the dough until four equal pieces.
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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.
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Continue with the other three pancakes in the same way and keep them under a damp, clean cloth until ready to fry.
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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.
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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.
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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.