Serves 4
1 clove of good garlic (no green shoots)
1 small spring rosemary
1 egg yolk
70g white anchovies (vinegared in oil, not the brown salted ones)
50ml Whole Milk
60ml olive oil
A splash of double cream (optional)
3 whole eggs
4 bundles of British asparagus, washed & trimmed
Salt and pepper for seasoning
For the pancakes, sift the flour into a bowl. Add the eggs sand whisk to combine. Add the chopped chives and drizzle in the Lactofree milk and water, whisking till it has the consistency of single cream. Melt a dollop of Lactofree butter in a large non-stick frying pan. Carefully using a piece of kitchen roll to cover the pan in the butter. Dollop in a ladleful of batter, turning the pan to cover the base. Flip when the underside begins to bubble.
As soon as the pancake is ready, slide onto a plate then with the back of a teaspoon roughly smear a dollop of Lactofree cream cheese on one half of the pancake then flip the other half over to warm the cheese.
Lay on some smoked salmon and scatter some chopped tomato on top