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Serves 4




Pancakes: 250g dry mash,

1 egg, 2 egg whites,

1tbsp plain flour, 1 tbsp cream,

salt and freshly

ground black pepper.


Combine all ingredinets and blend with a hand blender until you have a smooth batter.

Put a large non-stick frying pan on a low heat and add a generous splash of vegetable oil and a knob of butter. When butter is lightly bubbling add 3 small ladels full of batter into the pan and cook until golden brown on both sides. Dry off excess oil with a piece of kitchen roll. Keep warm.


Beetroot relish: 150g cooked beetroot,

1 small onion, 80g sugar,

80ml cider vinegar,

2 granny smith apples peeled,

1 star anise,

thumbnail sized piece of fresh ginger


Grate onion, apple & beetroot and keep beetroot separate. Put all ingredients in a small pot and bring to the boil, simmer gently for 15 mins. Add grated beetroot and simmer for another 5 mins. Season with salt and freshly ground black pepper.


To assemble: place warm pancake in centre of plate, place the thinly sliced smoked salmon neatly on top, serve two spoons of relish and 2 spoons of crème fraiche around the pancake. Dress the baby watercress with a drizzle of rapeseed oil and a pinch of Maldon sea salt and lay on top of the salmon