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Andrew Fairlie

by December 26, 2012 Leave your thoughts
Potato & Beremeal Flour Pancakes with Marburry Smoked Salmon and Katy Rogers Crème Fraîche @ Andrew Fairlie
Potato & Beremeal Pancakes
Print Recipe
By Chef Andrew Fairlie, Restaurant Andrew Fairlie, Perthshire
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Potato & Beremeal Flour Pancakes with Marburry Smoked Salmon and Katy Rogers Crème Fraîche @ Andrew Fairlie
Potato & Beremeal Pancakes
Print Recipe
By Chef Andrew Fairlie, Restaurant Andrew Fairlie, Perthshire
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 10 minutes
Cook Time
20 minutes
Instructions
  1. Mix all dry ingredients and eggs together and then add the milk gradually.
  2. Drop tablespoon amounts onto a slightly oiled hot skillet and cook for 90 secs on both sides.
  3. 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.
  4. Sprinkle with finely chopped pepper dulce from the Isle of Bute that has been hand foraged by our friend Iain McKeller.
    Potato & Beremeal Flour Pancakes with Marburry Smoked Salmon and Katy Rogers Crème Fraîche @ Andrew Fairlie
Recipe Notes

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 Andrew Fairlie's take on classic blinis, inspired by great Scottish ingredients.

Andrew is one of Scotland's most celebrated chefs and, with two of the highly coveted Michelin stars, his exquisite Restaurant Andrew Fairlie at the Gleneagles is a sumptuous setting for a meal that will live long in the memory.

To visit Andrew Fairlie's own website please go to www.andrewfairlie.co.uk for more information including menus, booking requests and gift vouchers, or for more inspiring pancake recipe ideas, check out our Cook like a celebrity: great pancake recipes from your favourite Scottish chefs page.

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Aldona Krzemien

Content Editor at VisitScotland
Originally from Poland, she's now based in Edinburgh and can't imagine life without four things: travels, photography, fishing for antiques and haggis!

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