For the dressing
- 2 tbsp wholegrain mustard
- 100ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
For the pancakes
- 4 eggs, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 140g plain flour
- 250ml milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
- handful chives, chopped
- vegetable oil, to cook
To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you’ve made all six pancakes, then set aside.
To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.