Christmas or New Year Breakfast
by Matilda Scarfe
Smoked Salmon, Avocado and Sour Cream Pancakes
You will need:6 large free-range eggs1 tbsp GOURMET AFRIKA Lemon & Lime Infused Oil2 tbsp cornflour2 tbsp waterSea salt flakes and cracked black pepper to taste2 tbsp butter
For the Filling:100g Smoked Salmon1 med avocado1 tbsp lemon juice100g Sour Cream1 tbsp each fresh chives, dill and parsleyCracked black pepperGOURMET AFRIKA Chilli Jambo
Method:PancakesIn a medium bowl, beat the eggs, water, cornflour, salt and pepper until creamy.Heat a medium non-stick pan and add of the Lemon & Lime Infused Oil andbutter. When the oil and butter is hot, pour in of the egg mixture. Move theegg around so it covers the base of the pan. Lower the heat and cook until theunderside of the pancake is set and slightly coloured. Use a wide egg slice toflip over. Cook the other side. Repeat with the other three portions of egg in thesame way, to give you four even-sized pancakes. Cover to keep warm.
FillingNow for the filling. Cut the salmon into strips. Mash the avocado with the lemonjuice, sour cream and herbs. Season to taste. Spread the avocado mix carefullyover the first pancake. Cover with a second pancake. Spread the secondpancake generously with the Chilli Jambo and arrange the salmon along thecentre. Repeat with the other two pancakes. Roll up carefully. Cut diagonally intothick slices. Garnish with lots of herbs and edible flowers and serve immediately.
SauceMake a creamy cheese sauce, add 2 tbsp GOURMET AFRIKA Citrus & GingerMustard and a handful of parmesan cheese. Serve separately to pour over thepancakes. Serve with crusty baguette bread.
P.S. You can substitute the Lemon Oil with olive oil and the Citrus & GingerMustard with ordinary grain mustard. . But the Chilli Jambo really makes thisdish! So get yourself a bottle - you wont regret it!