For the dressing

2 tbsp wholegrain mustard

100ml olive oil

juice 1 lemon

For the pancakes

4 eggs, beaten

140g gluten free plain flour

250ml lactose free milk

1 tbsp chopped dill

vegetable oil, to cook

To serve

6 handfuls mixed salad leaves

12 slices of smoked salmon

1 lemon, finely sliced

handful chives, halved


To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.

To make the pancake mixture, mix together the eggs, gluten free flour, lactose free milk and chopped dill until smooth. Season with pepper and salt, if you want

Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil.  Pour a ladleful of the pancake batter into the pan and swirl to cover the base.

Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you’ve made all six pancakes, then set aside.

To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves.

Loosely drape two slices of smoked salmon over the leaves and pancakes.

Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.

Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe -  Smoked salmon with dill pancakes
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