Smoked Salmon Pancakes by Andrew Fairlie

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  • Smoked salmon, potato and beremeal pancakes by esteemed chef Andrew Fairlie
    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 and cooking timePrep/cooking time:          10 min / 20 min

ServesServes:                           4 people

Tips and suggestionsChef'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
  • 1 egg
  • 1 yolk
  •  Salt and pepper


  • 1/3tsp bicarbonate soda
  • 85g beremeal flour
  • 200ml milk


  • Marburry smoked salmon
  • Katy Rogers crème fraîche
  • Isle of Bute pepper dulse (seaweed)

Preparation method

  • 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.
  • Sprinkle with finely chopped pepper dulse.