Fluffy Oat Pancakes With Hot Smoked Salmon
By Morrisons
Published on 21 June 2021
An oat and egg white pancake is the perfect base for smoked fish (try mackerel, too). The combination is packed with protein and leaving out the yolks means fewer calories.Time and servings
26 minsTotal time
2Servings
10 minsPrep time
16 minsCooking time
Ingredients
- 1 squeeze of lemon juice
- 1 tbsp of chopped chives
- 2 tsp of sunflower oil
- 300 g of cottage cheese
- 6 eggs, whites only
- 100 g of oats
- 4 tbsp of crème fraîche
- 125 g of peppered smoked salmon fillets
Method
Step 1
Mix the egg whites, cottage cheese and oats together, add seasoning and set aside.Step 2
Peel the skin from the salmon fillets, and separate into chunks.Step 3
Mix together the crème fraîche, chives and lemon juice and season.Step 4
Lightly brush a large non stick pan with some of the oil and heat.Step 5
Make the pancakes in batches of two at a time. Use about 60ml of the mixture per pancake and cook for 2 minutes on each side over a medium heat. Keep warm while you make the rest.Step 6
To serve, place two pancakes on each plate, divide the salmon between the two plates and spoon some of the chive crème fraîche on top.