Name: Japanese pancake with hot-smoked salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cup shredded chinese cabbage; 5 eggs, lightly whisked; 1 cup self-raising flour; 150 gram button mushrooms, trimmed, sliced; 1 carrot, grated; 3 spring onions, sliced; 1 bunch watercress, washed, trimmed; 185 gram hot-smoked salmon, flaked; wasabi mayonnaise, pickled ginger to serve

Japanese pancake with hot-smoked salmon

A Japanese pancake recipe that will become a firm favourite - topped with hot-smoked salmon and wasabi mayo

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

2 cup shredded chinese cabbage

5 eggs, lightly whisked

1 cup self-raising flour

150 gram button mushrooms, trimmed, sliced

1 carrot, grated

3 spring onions, sliced

1 bunch watercress, washed, trimmed

185 gram hot-smoked salmon, flaked

wasabi mayonnaise, pickled ginger to serve

Method

1.Preheat oven to moderate, 180°C.

2.Combine cabbage, eggs, flour, mushrooms, carrot and onion. Season.

3.Spray a 20cm oven-proof, nonstick frying pan with oil and heat. Pour mixture into pan, spreading evenly. Cook on low for 4-5 minutes until edges begin to set.

4.Transfer pan to oven. Bake for 5-10 minutes until set and beginning to colour.

5.Top with watercress and salmon. Cut into wedges, then serve with wasabi mayonnaise and pickled ginger.