k  Pea Pancakes with Smoked Mackerel & dill yoghurt  k

These wonderfully vibrant pancakes are packed with incredible colour and fresh flavour perfect for a weekend brunch or lunch. With a pop of pink from peppery radishes and delicate sprouting pea shoots it elegantly elevates this dish into the realms of beauty.


Not only does this recipe look and taste fantastic it is also a powerhouse of nutritional goodness…


Fresh green peas, to me epitomize spring but they are also an amazing source of veggie protein, fibre and B vitamins that keep blood sugar levels steady while their phytochemicals prevent DNA damage and boost immunity.


Simply blend all the ingredients for the pancakes, seperate the eggs whisking the egg white and fold together…


I have teamed this recipe up with smoked mackerel that is packed with omega – 3 fatty acids and high amount of proteins that delivers a wide range of health benefits such as prevention of heart disease. Oily fish regulates blood sugar levels in the body, but it also lowers visceral fat, thereby lowering your risk of diabetes.


The high levels of potassium present in this fish helps in controlling blood pressure and also contains anti-inflammatory compounds which help in lowering joint pain. Research studies have proved that people consuming high levels of omega-3 fatty acids are at a lower risk of getting affected by depression, by adding mackerel to your daily diet it aids in reducing mood swings common in individuals suffering from depression.

Once you have cooked the pancakes you can carefully stack with your chosen garnish…


…and then serve on a platter with the smoked mackerel, caper berries and dill yoghurt. You could call this recipe happiness on a plate!



(Makes 6 medium or 12 Bellini sized)

2 peppered smoked mackerel or 200g smoked salmon or trout

For the pancakes

250g frozen peas – cooked
A small handful of mint leaves
1 small shallot (or 2 spring onions chopped)
50g buckwheat flour  (or wholemeal plain flour)
2 free range eggs (separated)
3 tbsp. unsweetened nut or oat milk
1/4 tsp baking powder
1/2 tsp sea salt
3-4tbsp groundnut oil or olive oil

For the dill yoghurt

150g greek yoghurt (or soy yoghurt)
2 heaped tbsp dill, finely chopped
1 large gherkin (or capers if you like) finely chopped
1tsp wholegrain mustard
Salt and pepper to taste

For the optional garnish

Shaved asparagus tips
Caper berries
Pea shoots
Pink radishes, finely sliced
Mint leaves


1. Make the dill yogurt by mixing the ingredients together. Taste, and adjust the seasoning as necessary, add a good squeeze of lemon juice if you like it sharp. Refrigerate.
2. Now make the pancakes. Bring a small pan of water to the boil and quickly blanche the peas so that they thaw out a minute or so. Remove from the heat, drain, rinse with cold water and place in a blender.
3.  Separate the eggs – pour the white into a small mixing bowl and put the yolk into the blender with the peas, shallot, flour, bicarbonate of soda, salt, pepper and milk. Whiz until a chunky paste forms.
4. Next beat the egg whites vigorously with a whisk until stiff then gently fold in the pea mixture until it is all well combined.
5. Heat a little oil in a large non-stick frying pan on a medium heat. Add a dollop of pea batter the pancakes can be small like blinis or larger if you prefer. Cook until bubbles start to appear then flip and cook for three to four minutes on the other side until nice and brown. Remove from the pan and repeat until all the mixture is used up. The pancakes can be served at room temperature or kept warm in a very low oven covered in foil.

Assemble the pancakes in stacks with the salad garnish on a large platter with a bowl of the yoghurt dressing and the smoked fish…tuck in and enjoy!