Smoked salmon, potato and beremeal pancakes by Andrew Fairlie
Featuring ancient ingredients like beremeal flour from the only working watermill on the island Orkney, and the very best hand-smoked salmon from Galloway in the south of Scotland, this is my take on classic blinis, inspired by great Scottish ingredients.
Prep/cooking time: 10 min / 20 min
Serves: 4 people
Chef's tip: This recipe uses pepper dulse to give you a real taste of the sea. This type of seaweed is hand-harvested by Iain McKellar on the Isle of Bute.
150g dry mash made from Red Rooster potatoes
Salt and pepper
1/3tsp bicarbonate soda
85g beremeal flour
Marburry smoked salmon
Katy Rogers crème fraîche
Isle of Bute pepper dulse (seaweed)
Mix all dry ingredients and eggs together and then add the milk gradually.
Drop tablespoon amounts onto a slightly oiled hot skillet and cook for 90 seconds on both sides.
Allow pancakes to cool slightly and then top as generously as you wish with Katy Rogers crème fraîche and thinly sliced Marburry smoked salmon from Vincent and Ruby Marr.