Get lucky with this Irish pancakes recipe.
What better day of the week to indulge in a gourmet cook up of Irish pancakes? Boxty pancakes are so quintessentially Irish and maybe the most delicious thing you could eat after a few too many Guinness’s the night before.
This Irish pancakes recipe by Northern Ireland chef Noel Mc Meel gives the traditional breakfast meal a modern Irish cuisine makeover. With the addition of salmon and horseradish mustard grain cream, feasting on these Irish pancakes is one lucky way to start the day.
Irish Pancakes – Smoked Salmon Boxty Pancakes recipe (serves 4)
Irish pancakes (Boxty pancakes)
125g raw peeled potato (a floury variety such as Dunbar Standard or Maris Piper)
125g mashed potato, made from 200g floury potatoes, peeled and cooked
125g plain flour, plus extra for dusting
1/2 tsp baking powder
1/2 tsp salt
Large knob of salted butter, melted and cooled
a little milk if necessary
Salmon fresh herb salad
500g Smoked Salmon
Small handful each of fresh coriander, basil, chervil, and rocket leaves to garnish
Salt and pepper
Horseradish and mustard grain cream
300ml whipping cream
1 tsp freshly grated horseradish
1 tsp wholegrain mustard
Grate the raw potato into a bowl. Turn out onto a cloth and wring over a bowl, catching the liquid. This will separate into a clear fluid with starch at the bottom.
Pour off and discard the fluid, then scrape out the starch and mix it with the grated and mashed potatoes.
Sift the dry ingredients and mix into the potatoes with the melted butter, adding a little milk if necessary to make a pliable dough.
Knead lightly on a floured surface. Divide into four and form flat round cakes that are about 1cm larger than the moulds used for the eel mousse.
With the back of a knife, mark each pancake into quarters without cutting right through.
Heat a large griddle or heavy frying pan until hot. Dust with flour, then place a pancake marked-side down on the pan. Cook over medium heat for 3-5 minutes until browned. Turn the pancake over and repeat on the other side.
Meanwhile, make the horseradish cream. Whip the cream until it holds a peak, folding in the horseradish, mustard, and salt and pepper to taste.
Mix the salad leaves and season with sea salt and a small drop of olive oil.
Put a pancake, marked-side up, add the cream, and then the smoked salmon on each plate. Serve your Irish pancakes immediately, garnished with the salad.
Feature image: Popsugar
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