Smoked Salmon Pancake Tray Bake

Smoked Salmon Pancake Tray Bake
Fishboxer Fishbox HQ from

You can’t beat this easy, savoury pancake tray bake for a weekend family brunch. Quality time with your favourite people whilst enjoying delicious food.



  •  100g cold smoked salmon
  •  128g plain flour
  •  ¼tsp bicarbonate of soda
  •  250ml buttermilk
  •  1 egg
  •  10g fresh dill
  •  10g fresh parsley
  •  25g butter
  •  62g ricotta cheese
  •  30g rocket
  •  ½ red onion
  •  ¼ cucumber
  •  20g capers
  •  1 lemon
  •  Salt and pepper (to taste)



  1.  Preheat the oven to 200°C.
  2.  Grease and line a 3cm deep, 24.5 x 37.5cm base, baking tray with baking paper and  leave 2cm above the edges of the tray on the short sides.
  3.  Finely chop the dill and parsley, cut the cucumber into ribbons and the onion into rings.
  4.  Sift the flour and bicarbonate of soda into a large bowl and season.
  5.  Make a well in the centre of the dry ingredients.
  6.  Whisk the buttermilk, egg, dill and parsley in a large jug.
  7.  Pour the buttermilk mixture into the well of the dry ingredients and whisk until just combined. Do not over-whisk.
  8.  Melt the butter and brush the baking paper in the prepared tray with half.
  9.  Spread the batter into the prepared tray.
  10.  Smooth the top and dab with the remaining butter.
  11.  Bake for 8 to 10 minutes or until golden. To test whether it is cooked, insert a skewer into the centre and, if it comes out clean, it is ready.
  12.  Preheat the grill to high.
  13.  Grill the pancake for 1 to 2 minutes, until golden.
  14.  Set the tray aside to cool for 1 minute.
  15.  Dollop the ricotta onto the pancake, then top with the smoked salmon, rocket, onion and cucumber.
  16.  Sprinkle with capers and top with lemon wedges.
  17.  Serve immediately.