Westgold: The Perfect Sunday Brunch

To make the pickle: bring the water, vinegar, salt & sugar to the boil. Slice the onion into rings as thinly as possible. Add to the vinegar mixture and leave to cool.  

To make the hotcakes: combine the dry ingredients in a bowl.  Mix the egg, buttermilk and spinach together using a stick blender to make a smooth puree.  Pour into the dry ingredients, add the melted butter and gently mix until smooth. Heat a non-stick frypan, add a knob of butter & add a large spoonful of hotcake batter.  Cook on a medium heat for 2-3 mins until you see bubbles appear then turn over a cook another 1-2 mins. Repeat this to make 4 large hotcakes. Keep wrapped in a clean tea towel to keep warm until all the hotcakes are cooked.

To make the hollandaise: put the egg yolks, lemon juice/zest & mustard into a food processor.  While the motor is running, slowly add the hot melted butter and tablespoon at a time (don’t add the milky liquid at the bottom of the melted butter). Taste and season. Keep warm.  

To assemble the hotcakes: mix together the ricotta, coriander and season.  Strain the pickled onion on a paper towel.  Place the hotcakes onto warm plates. Top with a spoon of ricotta. Add the smoked salmon and pickled onions and spoon over the warm hollandaise. Sprinkle with fresh coriander leaves. Serve immediately.

NB: these hotcakes are also suitable to be made into bite sized finger food. 

Cook time: 20 mins    

Prep time:  30 mins

Degree of difficulty: medium

For more delicious Westgold recipes visit: https://westgold.co.nz/nz/recipes/