Delicious UK - (11)November 2020

BRUSSELS SPROUTS

Chipolatas, brussels sprouts and juicy gammon

aren’t just for Christmas... Make the most of these

seasonal staples with dishes that are either super

speedy or let the oven or hob do the work

Take a

pack of...

Savourypancakeswith
smokedsalmon
SERVES4.HANDS-ONTIME 20 MIN

MAKE

AHEAD

Makethepancakesuptoan

houraheadofserving,then

keepwarmina lowoven.

EASY

SWAP

Not keen on smoked
salmon? Serve these on
their own with the dill sauce
or with the gammon overleaf.

FOOD

TEAM’S

TIP

The key to these pancakes
lies in the seasoning, but if
you’re trying to cut down on
salt, use other spices such as cumin
or caraway seeds to add flavour.

• 3 medium free-range eggs


• 150ml whole milk


• 90g plain flour


• 1 tsp baking powder


• ¼ tsp aleppo pepper or
  smoked paprika


• 300g brussels sprouts,
  shredded


• Grated zest and juice ½ lemon,
  plus wedges to serve


• Sunflower oil for frying


• 6 tbsp crème fraîche (use half
  fat if you prefer)


• 2 tsp dijon mustard


• Small handful finely chopped
  fresh dill, plus extra to serve


• 8 thin slices smoked salmon

1 In a mixing bowl, whisk the eggs

with the milk, flour, baking powder

and aleppo pepper/paprika, then

stir in the sprouts and lemon zest.

2 Heat a large frying pan over a

medium heat with a splash of oil.

Working in batches, spoon a small

ladleful of mixture for each pancake

into the pan. Fry for 2-3 minutes on

each side until golden brown. Keep

warm in a low oven while you cook

the rest of the mix, adding

more oil if necessary.

3 Mix the crème fraîche,

mustard, lemon juice and dill

in a small bowl, then season to taste

(see tip). Serve the pancakes with the

dill sauce and smoked salmon, extra

dill and lemon wedges for squeezing.

PER SERVING 421kcals, 24.6g fat

(10.3g saturated), 24g protein,

23.3g carbs (4.9g sugars), 2.3g salt,

5g fibre

WHAT

TO BUY

300g pack

brussels

sprouts