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Cube the salmon and season generously with salt and pepper. Preheat the oven to 220°C/430°F. Add 2 tablespoons of light olive oil to a cast-iron skillet and place it in the oven to heat up.
In a blender or food processor, combine the eggs, milk, double cream, melted butter, plain flour, cornflour, oregano, salt, and pepper. Blend until smooth and lump-free.
Carefully remove the preheated skillet from the oven. Arrange the salmon cubes evenly across the bottom, then pour the batter over the top. Immediately return the skillet to the oven and bake for about 20 minutes. Avoid opening the oven for the first 15 minutes, as this can cause the pancake to deflate.
Once baked and golden, let the pancake cool in the skillet for 5 minutes. Top with salad leaves, halved cherry tomatoes, avocado slices, and the burrata. Drizzle with extra virgin olive oil and balsamic vinegar, then sprinkle with chilli flakes.
Serve warm and enjoy this delicious and eye-catching dish straight from the skillet!