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Spinach and ricotta pancakes with smoked salmon, cucumber and radish

Made at 34 Mayfair | Serves 6

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12 slices of smoked salmon

For the pancakes
100g plain flour
¼ tsp bicarbonate soda
2 tsp baking powder
2 medium sized free range eggs, separated
160g ricotta cheese
50g baby spinach, finley chopped
250ml buttermilk
½ small bunch flat leaf parsley, finely chopped
½ small bunch chives, finely chopped
2 spring onions finely, finely chopped on the diagonal
125g crème fraiche
Sunflower oil for cooking

For the salad
½ cucumber
8 breakfast radishes (the long ones!), finely sliced
½ small red onion, finely sliced
2 chicory leaves, roughly chopped
A handful of watercress

For the lemon dressing
50ml lemon juice (ie the juice of approx. 1 lemon)
1 tbsp wholegrain mustard
150ml extra virgin olive oil
Maldon salt flakes and freshly ground black peppers

For the dressing, put all the ingredients into a bowl and mix well.

To make the pancakes, put the egg yolks and buttermilk into a large mixing bowl and whisk. Sieve in the flour, bicarbonate of soda and baking powder and whisk until the mixture is smooth and free from lumps. Add the spinach, herbs and spring onion and stir. Crumble in the ricotta (keeping it chunky). In a separate bowl, whisk the egg whites until soft peaks form and then fold them into the pancake batter.

Heat a blini or non-stick frying pan over a medium heat. Add a little oil. When the pan and oil are hot, drop large spoonfuls of pancake mixture into pan and to form 8cm rounds (you will need to do this in batches) and cook for 3 to 4 minutes on each side until golden brown. Keep the pancakes warm in oven until all the pancake mixture has been used and you are ready to serve.

Thinly slice the cucumber lengthwise into ribbons, skin included, using a Japanese mandolin or potato peeler and put into a salad bowl with all the other salad items. Toss with half the dressing. Put the pancakes onto a large serving dish. Top with a spoonful of salad on each, followed by a slice of smoked salmon, and finish with a dollop of extra dressing and crème fraiche.

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