Smoked Salmon on Socca
Ingredients
- 200g smoked salmon
- Juice of one lemon
- 20 grindings black pepper
- 175g chickpea flour
- 1 tablespoon olive oil, plus a dash more
- 1 level teaspoon each fine sea salt, cumin and coriander
- Cold water
- Olive or sunflower oil for frying
Method
Place the flour, salt, cumin and coriander in a bowl and whisk in the oil plus enough cold water to make a batter the consistency of single cream. Cover and allow to stand for a couple of hours, then whisk again just before using.
Lightly oil a heavy pan and place over a moderate heat. Using a small ladle, pour the batter in to make three or four small pancakes no more than two and a half inches across.
Cook until bubbles start to appear on the surface, then flip over and cook the other side — both sides should be no more than very lightly browned. Place on a rack and repeat with the remaining batter. Leave to cool completely.
Cut the salmon into thin strips, then cut again at 90 degrees to mince. Place in a bowl and toss with the lemon juice and pepper.
Place a teaspoon on top of each pancake and serve. Surplus pancakes keep in an airtight box in the fridge for a few days — try them topped with a slice of chorizo and an olive.
From the December 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)