Rye Smoked Salmon Pancakes

Start your day with a gourmet twist! Rye pancakes filled with a delicious cream cheese filling and delicate smoked salmon are the perfect blend of savoury and satisfying.

ingredients

WHAT YOU’LL NEED

For the crepes:

70g rye flour

A pinch of salt

120ml milk

2 eggs

25g butter, melted and cooled

For the pickled shallots:

80ml distilled white vinegar

2 tbsp sugar

2 shallots, thinly sliced

For the filling:

180g crème fraîche

3 tbsp capers, roughly chopped

3 tbsp chives, finely chopped

1.5 tsp lemon zest, plus 1.5 tbsp lemon juice

A pinch of salt

A pinch of pepper 

1 pack of The Real Seafood Co Smoked Salmon

10

MINS

PREP TIME

10

MINS

COOK TIME

4

SERVINGS

method

Let’s make something delicious

  • Step one

    Start by making the pickled shallots. In a small bowl, mix the sugar into the vinegar until dissolved. Add the chopped shallots and set aside.

     

  • Step two

    Next make the crème fraîche filling. Simply fold the capers, chives, lemon zest and juice into the crème fraîche, and season to taste. Keep in the fridge until you’re ready to use.

  • Step three

    To make the crepes, whisk or blend together the rye flour, salt, eggs, milk and melted butter until it forms a smooth batter. 

  • Step four

    Place an 8″ skillet over a medium heat, and lightly grease the pan with butter. Add a scoop of the batter to the pan, tilting to cover the whole of the base with a thin layer. Cook for about 30 to 60 seconds, until golden and curling at the edges. Flip and cook for another 20 to 30 seconds, then repeat the process with another scoop of batter until it’s all cooked.

  • Step five

    When you’re ready to serve, dollop a spoon of the crème fraîche into the middle of the crepe. Top with smoked salmon, and a sprinkle of the pickled shallots. Fold the crepe into quarters, and enjoy!

Recipes

Savor the seas

Whip up a speedy supper or get creative in the kitchen – we’ve got you covered with recipe inspiration to make your seafood sing.

  • Salt and Pepper Squid

  • 30 Minute Prawn Curry

  • Lobster Mac & Cheese

  • Vodka Lobster Tagliatele

  • Crispy Gochujang Prawn Bao Buns

Frequently asked questions

You oughta know

  • Some of our products can be frozen at home; please refer to the back or pack or our individual product pages for further information.

  • We source our Salmon from Scotland, Ireland and Norway. Our approved suppliers have farm assured programmes in place which are third party certified. Responsible sourcing is key, and we ensure this is achieved through strict adherence to our key pillars and associated policies and specifications.

  • We source our shellfish from around the world and only work with suppliers who share our values. For further information, check out our Sustainability page.

Yes, please do! The trays can be recycled at home. Simple rinse out and add to your household plastic recycling bin. The film can’t currently be recycled so pop it in the bin.

Yes, please do! The base board can be recycled at home. Simple rinse out and add to your household cardboard recycling bin. The film can’t currently be recycled so pop it in the bin.

All of our sites are nut free.

Due to the nature of our products they contain common allergens found in Seafood including Fish, Crustaceans or molluscs.

We work hard to reduce the risk of cross contamination in our farms and factories, but always check the label before buying just to be sure.

Find us in:

  • Tesco –  Chilled Smoked Salmon and Crayfish, with more products coming soon
  • Sainsbury’s – Frozen Smoked Salmon and Crayfish, with more products coming soon
  • Asda – Ready to Eat Warm Water Prawns

We’d love to hear from you! Get in touch via our form, or write to us at THE REAL SEAFOOD CO. Fairfield Road, Warminster, Wiltshire, BA12 9DA