DIETARY: This recipe contains fish, egg and milk.
Drain the salmon and remove the skin and bones, if wished. Break into large chunks. Cover and set aside.
Make the batter by beating together the flour, salt, egg and milk in a large bowl, using a hand whisk. Stir in the chopped herbs.
Heat a few drops of oil in a non-stick frying pan and add a quarter of the batter, tilting the pan so that it flows over the surface. Cook for a few moments until set on the surface, then flip over to cook the other side. Make 4 pancakes in total. Keep warm.
Wilt the spinach leaves in a colander, pouring a kettleful of boiling water over them. Drain really well, then tip into a bowl and add the soft cheese, stirring to mix. Share between the pancakes and top with the salmon chunks and roasted peppers. Season and serve, garnished with chopped chives or dill.
Make mini versions as a starter, or to serve at a buffet.
• 1 x 418g or 2 x 213g cans red or pink Alaska salmon
• 110g plain flour
• Pinch of salt
• 1 large egg
• 250ml milk
• 2 tbsp chopped fresh chives or dill
• 1 tbsp vegetable oil
• 200g young spinach
• 100g soft cheese with garlic and herbs
• 100g roasted peppers (from a jar), drained and sliced
• Freshly ground black pepper
• Chopped fresh chives or dill, to garnish