Christmas Party Bites by Blanche Vaughan


On Selected Knives

Christmas Party Bites

Blanche Vaughan – Food writer and Chef

Scandinavian pancakes with trout roe, crème fraiche and dill – the perfect Christmas canapés

If you’re hosting a drinks party in the run up to Christmas, these pretty little canapés are the perfect dish to serve. Elegant yet simple, these bite sized Scandinavian pancakes are easy to prepare, even easier to eat, are robust enough to keep you standing after too many Christmas drinks, and they look beautiful too.

For maximum visual effect the pancakes look best topped with the jewel-like fish roe, but are also perfect served with salmon, gravlax or other smoked fish.

Fish roe is a popular and abundant ingredient in Scandinavia and it’s readily available here too – roe from cod, trout, salmon and lumpfish are the most popular – you could even use a mixture of roe and smoked fish to create some variation.

Buckwheat flour in the pancake batter gives a wonderfully earthy taste that is excellent with the salty roe, and the potato makes it more substantial and easier to pick up with your fingers, without compromising the light texture.

Makes approx. 12 small pancakes

Christmas bites ingredients

For the pancake batter:

  • 250g buckwheat flour
  • 250g plain flour
  • 6 eggs, beaten
  • 1lt water
  • 2 large floury potatoes, peeled (weighing about 400g)
  • 2 tbsp chopped dill
  • 2 tbsp oil
  • Salt and pepper

To serve:

  • Lemons
  • Chopped dill
  • Fish roe (I used trout roe from a British supplier which was excellent)
  • Crème fraiche

Sift the flours into a large bowl and make a well in the middle. Pour in the beaten eggs and half of the water. Use a wooden spoon to bring the mixture together into a smooth batter, adding more water as you go, until it reaches a thin consistency.

Set aside to rest while you cook the potatoes.

Cut the potato into small cubes, cover with cold, salted water and bring to the boil. Cook until completely soft. Drain and mash until smooth. (This is best done with a potato ricer if you have one).

Mix the potato into the batter, add the dill and oil and season well.

Get a frying pan hot and add a very small amount of oil or butter then fry small spoonfuls of the batter at a time, turning after a few seconds.

Put them straight onto warmed plates, add a dollop of crème fraiche, a sprinkle of chopped dill and a spoonful of roe. Squeeze over some lemon and salt and pepper to serve.

Scandinavian pancakes