Smoked Salmon Pancakes with Horseradish Crème Fraiche

Smoked Salmon Pancakes with Horseradish Crème Fraiche

These are the perfect little nibbles to complement festive fizz at a drinks party for friends and family. The fluffy pancakes topped with smoked salmon are lifted with a lemon horseradish cream and dill. 

Makes: 12 

Prep and cook time: 20 – 30 minutes 


100g plain flour 

1 large egg 

½ tsp baking powder 

100ml whole milk 

Pinch of salt 

150g crème fraiche 

1tbsp Tracklements Strong Horseradish Cream 

Zest and juice of ½ lemon 

Sunflower or vegetable oil 

200g smoked salmon 

Chopped dill 


  • Combine the flour, egg, baking powder, milk and a pinch of salt in a bowl and whisk to a smooth batter 
  • Mix together the crème fraiche, Strong Horseradish Cream and lemon, stir well to combine 
  • Set a frying pan over a medium heat and wipe it with oiled kitchen paper. When hot drop a dessertspoonful of batter into the pan, spread into a 6cm diameter and cook for 1-2 mins on each side and then set aside. Repeat until you have 12 pancakes 
  • To serve, place the pancakes on a platter and top each one with the horseradish crème fraiche, a swirl of 
  • a sprinkle of dill 

Tracklements Apple Cider Brandy Chutney RRP £4.40 for 320g and Tracklements Strong Horseradish Cream RRP £3.40 for 140g are available from fine food delis and farm shops nationwide and online at 

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