Recipe

A classic brunch dish with a festive twist, ideal for using leftover sprouts up.  

Serves: 10 people | Prep time: 10 mins | Cooking time: 10 mins

British | Starter

Ingredients

• 125g Brussel sprouts
• 3 x Eggs
• 115g Plain flour
• 1 x tsp Baking powder
• 1 x tsp Paprika Juice x ½ lemon
• 200ml Semi skimmed milk
• 200g Smoked salmon
• 100g Crème fraiche
• 2 x tsp Creamed horseradish
• 3g Fresh parsley – finely chopped
• Sea salt and black pepper
• Sunflower oil

Method

1. Whisk the eggs and milk in a bowl.
2. In another bowl whisk the flour, baking powder and paprika, season with salt and pepper.
3. Make a well in the centre and gradually add the egg mixture till smooth.
4. Finely shred the sprouts and add to the mix along with the lemon juice and mix well.
5. Mix the crème fraiche, parsley and horseradish together in a bowl.
6. Using a non-stick frying pan – lightly greased – make 10 pancakes with the sprout batter – keep the cooked ones warm while you cook the rest.
7. Serve alongside the smoked salmon and horseradish crème fraiche.