Wild Alaska Keta Salmon and Dill Blinis by Dale Pinnock
1 ready made pancake
1 salmon fillet - cooked
Quarter of a white onion - finely chopped
1 clove of garlic - finely chopped
2 tablespoon of soft cheese
1 tablespoon of chopped dill
1 teaspoon of wholegrain mustard
100ml vegetable stock
Squeeze of lemon juice
Salt and pepper
Sauté the onion and garlic in a little olive oil, with a pinch of sea salt, until the onion has softened.
Add the soft cheese, mustard, lemon juice, and vegetable stock and mix well.
Flake in the cooked salmon and sprinkle in the dill, mix well.
Season with salt and pepper to taste.
Lay the pancake on a plate, and place the salmon mixture along the centre before wrapping up.
The heat from the sauce will warm the pancake.