Recipes

To prepare the pancake batter, add the ground almonds, flax, butter, one tablespoon of creme fraiche and a generous pinch of salt and pepper to a food processor. Blend well to form a thick paste.

Add the eggs and blend until smooth.

Slowly add the water a little at a time, blending until you have a thick pancake batter.

Heat a little olive oil in a non-stick frying pan over a medium heat, just enough to lightly coat the pan. Carefully pour 1/3 cup of batter into the pan forming a circle roughly 3 and 1/2 inches wide. If you have a large pan you can do two at a time.

Let the pancake cook for 2-3 minutes until bubbles start to appear on the surface and the underside is golden brown. Flip the pancakes and cook for a further 2-3 minutes until golden brown all over and cooked through.

Repeat this process for the remaining batter, keeping cooked pancakes warm in foil. You should get 6 pancakes from the batter.

To serve, stack 3 pancakes per person, layering them with the smoked salmon. Top each with the remaining creme fraiche and scatter with the fresh chives.