Salmon Pancakes
Having a tin of salmon in the store cupboard is a great way to make sure you can always offer guests something to eat. Everything in this recipe, including the asparagus, should be to hand in a well run kitchen.
This serves 4:
250g canned red salmon, drained and any skin removed
470g can of asparagus, drained.
3 hard-boiled eggs, sliced
4 pancakes, freshly made or from the freezer
Finely chopped dill
Prepared Hollandaise sauce, warmed.
Preheat the oven to 200C, 400F
Mash the salmon with some salt and black pepper to season. Divide it evenly between the pancakes and top with the apsaragus and slices of hard-boiled egg. Roll the pancakes up and put them on a greased baking tray.
Bake in the top of the oven for 5-6 minutes until heated through.
Make a pool of Hollandaise sauce on each plate, place a pancake in the centre of the sauce and sprinkle with the chopped dill.
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