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Watercress, salmon and pickled onion crispy pancakes 

Watercress, salmon and pickled onion crispy pancakes

Watercress, salmon and pickled onion crispy pancakes


  • 1 x quantity spinach and courgette fritters (see basic recipe here)
  • 80g watercress sprigs
  • 300g smoked or cured salmon or trout
  • cracked black pepper, for sprinkling


  • 2 small cucumbers (230g), grated
  • 8g dill sprigs, chopped
  • 420g plain Greek-style yogurt
  • 1 tsp cracked black pepper


  • 2 red onions, finely sliced into rings
  • 250ml white wine vinegar
  • sea salt and cracked
  • black pepper

To make the quick pickled red onions, place the onion, vinegar, salt and pepper in a non-reactive (glass or ceramic) bowl and allow to stand for 20 minutes.

While the onions are pickling, make the dill tzatziki. Place the cucumber between layers of absorbent kitchen paper and press to remove any excess moisture. Transfer to a medium bowl. Add the dill, yogurt and pepper and mix to combine.

Divide the fritters between serving plates and spread with the tzatziki. Top with the watercress, salmon or trout and pickled onions and sprinkle with pepper. Serve immediately.

COOK’S NOTES You can swap the smoked trout for thin slices of prosciutto, bresaola or rare-roasted beef. I’ll often make extra pickled onions and store them in a glass container in the fridge. Use them in salads, on burgers or as a zingy side to grilled fish, meat or vegetables.



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