Smoked Salmon Hot Cake Stack
200g Tassal Quick & Healthy Tasmanian
1 ½ cups flour
¼ cup chives
2 tsp lemon zest
300ml lemon or lime mineral water
100g sour cream
Dill sprigs, to serve
Combine the flour, chives and lemon rind in a large bowl and mix well to combine. Make a large well in the centre of the flour and add the eggs. Whisk in the mineral water until the batter is smooth. Heat a small non stick pan over a medium heat, add a little oil and add ¼ cup of batter mixture to the pan, allowing batter to spread evenly over the surface. Cook over a medium heat until bubbles form on the surface, for approximately 2 – 3 minutess. Turn hotcake over and cook for a further 2 minutes. Remove & keep warm, repeat with remaining hotcake batter.
To serve, spread a thin layer of pesto on the surface of one hot cake and top with a dollop of sour cream, place a slice of Tassal smoked salmon over the sour cream and top with another hot cake. Top hot cake with another layer of pesto, sour cream and smoked salmon. Finish with another hotcake and garnish with a dollop of sour cream, a sprig of dill and a swirl of smoked salmon.