Ingredients

Step by step

1. Put the spinach in a colander, then pour over a kettle of boiling water to wilt it. Leave it to cool completely. Meanwhile, melt 30g butter in a small saucepan and leave to cool. Spoon the crème fraîche into a bowl and mix in the lemon zest. Finely chop most of the dill and stir into the crème fraîche. Season with black pepper and set aside until ready to serve.
2. Squeeze out as much water as possible from the spinach, then roughly chop. Tip into a blender or food processor with the cooled butter, eggs and milk. Blend to a smooth green purée. In a bowl, combine the flour, baking powder and salt. Use a balloon whisk to stir in the green purée until combined to a batter.
3. Preheat a warming oven to 110°C, fan 90°C, gas ¼. Melt 15g butter in a large non-stick frying pan over a medium-low heat until foaming. Spoon 2 tablespoons of the spinach batter into the pan and use the back of the spoon to shape it into an 8-9cm round disc. Repeat with the remaining batter to give about 12 pancakes – you should be able to cook 3 at a time. Cook each pancake for 2-3 minutes on one side until set on the underside and bubbles form on top, then flip and cook for a further minute on the other side. Keep the pancakes warm on a baking tray in the oven and add the remaining butter as needed.
4. Serve 3 pancakes per person, topped with folds of smoked salmon and a dollop of the crème fraîche mixture alongside. Scatter over the reserved dill and crack over some black pepper, then serve with lemon wedges on the side.