How to make smoked salmon mousse with savour pancake

IDEAL for your next dinner party, smoked salmon mousse with savoury pancake is simple to make. Picton’s Anna Hansen shares her recipe here.

Anna Hansen, 36, enjoys cooking for family gatherings.

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ANNA HANSEN’S passion for food comes from her grandmother and she expresses her love for cooking with her original dish, smoked salmon mousse with savoury pancakes.

She remembers as a small child watching her grandmother cook a Polish Christmas dinner, and from there her love affair with the cooking process and ritual of food and family gatherings evolved.

“I came to Australia when I was three, with my older brother and mother,” Ms Hansen said. “Mum, a single superwoman, wasn’t a particularly creative cook so, as soon as I understood the fundamentals of cooking I started creating my own meals.

“From 13, I cooked almost every night for my family.”

Ms Hansen, 36, is the mother and stepmother of four children, from age three to 27.

She works fulltime as a graphic designer, product photographer and owns a candle business. Ms Hansen said her smoked salmon mousse savoury pancakes were a great hit at parties and they never failed to wow her guests. She said the dish took a short amount of time to put together. All the hard work is done the night before, and even then, it’s not hard,” she said.

Ms Hansen said she often searched the internet for ideas and inspiration.

Smoked salmon mousse with savoury pancakes

INGREDIENTS

Savoury pancake:

1 cup of Self Raising Flour

3/4 cup Milk

1 egg

Pinch salt

Pinch cayenne pepper (optional)

Smoked salmon mousse:

1/3 cup sour cream

1/4 red onion finely chopped

1 tsp dill (about two sprigs)

1 tsp horseradish cream (optional)

200g sliced smoked salmon

The smoked salmon mousse with savoury pancakes take a short amount of time to put together.

DIRECTIONS

Pancakes:

In a medium bowl whisk together all the ingredients until smooth. Pour the batter into a squeeze bottle set aside.

Heat a lightly greased crepe pan (or frying pan) on medium.

Squeeze small amounts of batter onto frying pan, the size of a 50c piece is usually perfect.

Cook pancake until little bubbles form on the surface and then flip with a small palette knife or spatular. Cook for a further minute then remove.

Continue until all the batter has been cooked. Let the pancakes completely cool then transfer to an airtight container and store in the fridge for up to three days.

Smoked salmon mouse:

Remove your smoked salmon from the packaging and set aside half, or 100g. With kitchen scissors cut remaining salmon into approximately 35 small triangles (about 2cm each). Place your salmon triangle in a zip-lock bag in the fridge

In a medium bowl place sour cream, onion, 1 sprig of dill and horse radish cream (if using), give it a good mix.

Add your set aside smoked salmon and whiz up with a stick blender the mixture until the salmon is blitzed through. It’s OK if it has small chunks, it adds to the texture, but you want to be smooth enough to pipe it onto the pancake. Spoon the mousse mixture into a piping bag and place in the fridge.

All of the above can be done the night before, and assembled before serving.

To Assemble:

Place your savoury pancakes on a serving platter, pipe (or spoon) a small amount of salmon mousse (about 1/2 teaspoon) on each pancake.

Using your salmon triangles, roll each one into a tube and place on top of mouse. Top with a small piece of dill from your remaining sprig.

This recipe makes 35

■ Brooke Gibbs is an intern from Macleay College Sydney.