Socca with smoked salmon and whipped curds

Socca with smoked salmon and whipped curds

By
From
Cut the Carbs!
Serves
4
Makes
10-12

Introducing socca, the sturdy chickpea flour pancakes that are one of the favoured street foods of Nice. They’re burnished and have the rough texture of burlap bags. Their taste is nutty and there’s a satisfying mix of crisp edges and pliant pockets of batter. They’re best served with a bit of rosemary, olive oil and salt while you sip pink wine and play a novel game of hypothesising which super-yacht you’d buy if you stumbled across a cool ten million pounds.

They’re delightful at the cusp of a day, but they’d also make a lovely snack at the close with a pile of marinated olives and some goats’ curd and chunks of fennel on the side.

Ingredients

Quantity Ingredient
350g chickpea flour, sifted
125ml olive oil
800ml lukewarm water
1 teaspoon ground cumin, to add a slightly smokey flavour (optional)
sea salt, to balance any bitterness in the chickpea flour
butter or olive oil, to grease
340g cottage cheese
2 teaspoons apple cider vinegar
1 teaspoon honey or rice malt syrup
2 spring onions, diced
200g smoked salmon

Equipment

Quantity Ingredient
a non-stick frying or pancake pan is vital

Method

  1. Combine the chickpea flour and olive oil, whisking them together with a balloon whisk. Whisk in the water and cumin, if using, and leave to rest for 30 minutes. Taste a little of the batter and add salt if it seems bitter.
  2. Heat a non-stick frying or pancake pan over medium heat and swipe with butter or olive oil. Pour in just enough batter to coat the bottom and swirl around. Cook until you can easily lift the pancake from the bottom of the pan. Use a large spatula or fish slice to gently flip the pancake over, then cook the other side until browned. Keep it warm in a low oven while you make the remaining pancakes.
  3. Blend the cottage cheese with the vinegar and honey until smooth.
  4. To assemble, stack the pancakes with the cottage cheese and spring onions. Top with smoked salmon.

Tip:

  • Be sure to taste the batter before you start – if you’re using unroasted chickpea flour it can have a bitter taste. This can be mitigated by adding more salt. Also be sure to whisk the batter well before starting, as the flour sediment can sink to the bottom of the bowl. The first pancake may be no good. This happens. Be sure that your pan is well greased before starting.

Tip:

  • You can usually find chickpea flour (sometimes known as besan or gram) in the Indian section of a supermarket.
Tags:
healthy
low carb
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