Ingreadient :

• 220g plain flour
• 1 tsp sugar
• 2 eggs
• 700g milk
• 3 handfuls of parsley
• Salt and pepper
• Vegetable oil and butter for frying
• 250g full fat crème fraiche whipped with the rind and juice of a lime and finger limes to serve.
• A side of unsliced smoked salmon

Direction :

1. Begin by making the pancakes, literally everything goes into a Thermomix or blender to blitz.  Keep the machine running for up to 5 minutes and your result will be a bright green, vibrant batter.  Leave to rest for up to 1 hour.
2. Then have ready a non-stick frying pan to make your pancakes.  You will need 12 pancakes with a layer of greaseproof paper between each one.
3. Then thinly slice your smoked salmon and start to build your layers of pancake, then salmon (remember to grind black pepper and a squeeze of lemon juice over them), then another pancake followed by another salmon layer.  Once you have done all your layers, then place on a tray with another tray on top and a weight on.  Place in the fridge overnight.
4. The next day when ready to serve, using a sharp serrated knife cut the terrine into slices and serve with the whipped cream fraiche and lime caviar.