Rice pancakes with creamy crab

Put the rice in a pan, add 180 ml (6 fl oz) water and bring to the boil. Stir, then cover and simmer gently for 10–15 minutes or until the rice is tender and has absorbed all the water. Remove from the heat and leave to cool slightly.

Sift the flour, salt, bicarbonate of soda and cream of tartar into a mixing bowl. Stir in the rice and make a well in the centre. Lightly beat the eggs and milk together, then add to the well and mix to a thick, smooth batter.

Heat a little of the oil in a large, heavy-based, non-stick frying pan. Drop 4 or 5 dessertspoonfuls of the batter into the pan, spaced well apart. Spread each one out slightly with the back of the spoon to about 7.5 cm (3 in) in diameter. Cook over a fairly high heat for 2–3 minutes or until bubbles appear on the tops of the pancakes and they are golden brown underneath.

Carefully turn the pancakes over with a palette knife or fish slice and cook the other side for about 2 minutes or until golden. Lift onto a warmed plate, cover loosely with foil and keep warm in a very low oven while cooking the rest of the pancakes.

For the topping, gently heat the soured cream in a small saucepan until it begins to bubble. Add the crab meat and stir over a very low heat for 1–2 minutes or until the mixture is just hot. Stir in the chopped dill and season with pepper to taste.

Place the pancakes on 6 serving plates. Divide the crab mixture among the pancakes, piling it up in the centre, and garnish each with a little lumpfish roe and a sprig of fresh dill. Add lime wedges to squeeze over and serve immediately.