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    Confit salmon pancakes with pickled turnip and horseradish

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    Confit salmon pancakes with pickled turnip and horseradish

     By Simon Rogan

    Poaching in oil may seem indulgent but it makes the fish so silky. The herb cream and pickled turnip add a bright freshness.

    • Preparation time: 30 minutes, plus rising
    • Cooking time: 40 minutes
    • Total time: 1 hour 10 minutes, plus rising

    Serves: 4 as a starter


    85g milk
    ½ tsp easy bake yeast
    135g plain flour
    25g sugar, plus a pinch
    1 egg, separated
    100ml cider vinegar
    1 medium turnip, peeled and cut into 1cm cubes
    15g unsalted butter, melted, plus extra for frying
    ¼ x 25g pack chives, finely chopped
    fresh horseradish, for grating

    Confit salmon
    30g sea salt flakes
    30g sugar
    300g salmon fillet, skin removed
    500ml rapeseed oil
    2 garlic cloves, peeled
    10 black peppercorns
    ¼ x 20g pack thyme

    Herb cream
    100g crème fraîche
    ½ lemon, zest and juice
    1½ x 20g pack dill or parsley, finely chopped
    ¼ x 25g pack chives, finely chopped
    1 shallot, finely chopped
    65g cucumber, peeled, deseeded and finely chopped


    1. Heat the milk until lukewarm, then add the yeast to dissolve. Put the flour in a bowl with a pinch of both salt and sugar. Mix in the milk mixture, egg yolk and 85ml water to form a batter. Cover and leave to rise in a warm place for 1 hour, until doubled in size. 

    2. Meanwhile, put the vinegar, 25g sugar and 100ml water in a pan; bring to the boil. Put the turnip in a bowl, then pour over the liquid; leave to cool. For the salmon, mix the salt and sugar together, then rub all over the fish and chill for 30 minutes.  

    3. Carefully rinse the salmon in a bowl of cold water and pat dry with kitchen paper. In a medium pan, warm the oil to 70˚C, then add the garlic, peppercorns and thyme. Add the salmon, ensuring it is fully covered by the oil, and cook for about 15 minutes, until cooked through and flaky. Use a slotted spoon to gently lift the salmon out of the oil and drain on kitchen paper; allow to cool slightly, then flake into a bowl.

    4. Once the batter has risen, mix in the melted butter and chives. Using electric beaters, whisk the egg white to soft peaks, then carefully fold into the batter. Grease a frying pan with a little butter, then put over a medium heat. Scoop about 2 tbsp batter for each pancake and fry in batches for 2-3 minutes on each side, until golden brown.

    5. Combine all the ingredients for the herb cream in a bowl. Strain the turnips. Divide the pancakes between 4 plates and top with the salmon. Spoon over the pickled turnips, add a dollop of the herb cream, then grate over some horseradish, to taste.

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    Cook's tip: To save time, replace the yeast with 1½ tsp baking powder and you won’t need to let the batter rise.


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