How to Cook Smoked Salmon Roll With Homemade Ketchup
Serves: 6
Preparation time: 15 mins
Cooking time: 1 hour
Ingredients needed to make Smoked Salmon Roll With Homemade Ketchup:
For the roll:
- 24 smoked salmon slices
- 3 ½ oz all purpose flour
- 1 large egg
- Pinch of salt
- ½ pint milk
- 10 ½ oz crème fraiche
- ½ pint milk
- Handful of chives, finely chopped
- Salt and freshly ground black pepper to taste
- Salad greens, for serving
For the ketchup:
- 1 can (28 oz) tomato puree
- 1 garlic clove, peeled and crushed
- 1 yellow onion, peeled and quartered
- ½ fresh jalapeno, stemmed and seeded
- ½ cup apple cider vinegar
- 2 tbsp dark brown sugar
- Pinch of ground cinnamon
- Pinch of dry mustard
- Pinch of ground cloves
- Pinch of celery salt
- Pinch of ground allspice
- Pinch of ground ginger
- Salt and freshly ground black pepper to taste
Cooking instructions for Smoked Salmon Roll With Homemade Ketchup:
- For the ketchup, pour the tomato puree into a blender, along with the jalapeno, garlic as well as sugar and pules them until well combined.
- Add a splash of vinegar, followed by a cup of water and continue to cook until they form a smooth puree.
- Pour it into a saucepan and stir rest of the ingredients as well as a dash of seasonings.
- Simmer the sauce over slow flame for about 45 minutes, stirring often, until it thickens and store it in an airtight container for over a month; use as required.
- To make the pancakes, stir a pinch of salt into the flour and sift the mixture into a large bowl.
- Crack the egg into the seasoned flour and beat them together, while pouring the milk in a thin, continuous stream, until all of it is incorporated into the mixture and they blend together to form a smooth, uniform batter.
- Put a lid on and set aside for an hour to let it rest.
- Heat a lashing of oil in a large skillet and spoon in a portion of the batter so that it coats the base of the pan.
- Cook one side briefly for half a minute or until it browns slightly.
- Flip it over and continue to cook the other side until it sets and just browns.
- Transfer it to a plate and make rest of the pancakes until all of the batter is used up; set the pancakes aside until they cool down.
- Spread a dollop of the crème fraiche across each pancake and sprinkle a dash of salt and fair amount of ground black pepper.
- Top it up with a sprinkling of chives and arrange a thin layer of the smoked salmon slices on top.
- Starting from one side, roll each pancake into a log or cylinder and plate it on the serving plate, with the seam side facing down.
- Carve out four slices from each pancake roll and spread some salad greens around it.
- Serve alongside home-made ketchup.
Image credit: Wikimedia Commons
