BUCKWHEAT PANCAKES WITH SMOKED SALMON
Categories Cake Dairy Fish Brunch Cocktail Party Quick & Easy Salmon Spring Pan-Fry Sour Cream Gourmet
Yield Makes 18 to 20 hors d'oeuvres
Number Of Ingredients 16
Steps:
- Make pancakes:
- Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.
- Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm, covered. Brush skillet with butter between batches.
- Make topping:
- Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
- *Available at natural foods stores.
SMOKED SALMON PANCAKES
I'm planning a birthday party in two weeks-this will be one of our appys. I found this recipe on the wonderful healthyfoodguide.com.au
Provided by JustJanS
Categories Australian
Time 50m
Yield 30 pancakes
Number Of Ingredients 11
Steps:
- Combine sifted flour with baking soda and baking powder. In a separate bowl, lightly beat egg and add milk. Make a well in the centre of the flour mixture and pour in egg and milk. Stir with a whisk until smooth and thick.
- Spoon a tablespoon of mixture into a lightly greased, non-stick frying pan. Cook over a medium heat for 3 minutes, until bubbles appear on the surface. Turn and cook for 1 minute. Repeat with remaining batter and set aside to cool completely.
- Combine sour cream, mustard and horseradish. Stir in chives and season with pepper. Spoon onto cooled pancakes and top with slices of smoked salmon. Garnish with extra chives and serve.
Nutrition Facts : Calories 42.1, Fat 1, SaturatedFat 0.4, Cholesterol 9.5, Sodium 171.7, Carbohydrate 5.6, Fiber 0.2, Sugar 0.5, Protein 2.5
CRISPY POTATO PANCAKE WITH SMOKED SALMON AND DILL-CAPER VINAIGRETTE
Provided by Geoffrey Zakarian
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F.
- In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill. Season with pepper only, as the capers are salty.
- On the large-hole side of a box grater, grate the onion into a strainer set over a bowl. Then, peel the potatoes. It is important to work quickly to avoid potato oxidation. You do not want to store the potatoes in water, as the starch will be washed away. Using the large-hole side of the box grater, grate the potatoes into the strainer. Press out the liquid and discard. Toss the potatoes with the onions and season with salt and pepper.
- In an 8-inch nonstick saute pan set over medium-high heat, melt the Clarified Butter. It will seem like a lot of butter. Pack the potatoes into the pan, so that the layer is 1/2-inch thick. Saute the potatoes until the bottom just starts to brown, 5 to 7 minutes. Carefully and gently flip the potato pancake onto a small plate browned-side up. Then slide the potato pancake back into the pan and brown on the other side over medium-high heat. Place in the oven and cook until evenly golden, another 10 to 15 minutes. Drain the potato pancake on a paper towel and cut into quarters.
- Roll the smoked salmon into rosettes. Top the potato pancake slices with the smoked salmon rosettes, a few dollops of creme fraiche and the dill fronds. Drizzle with the vinaigrette before serving.
- Heat the butter in a heavy-duty saucepan over very low heat until it's melted. Simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful.
- Once the butter stops spluttering and no more foam seems to be rising to the surface, remove from the heat and skim off the foam with a spoon.
- Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container.
- Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan.
POTATO PANCAKES WITH SMOKED SALMON
Provided by Food Network
Categories appetizer
Time 30m
Yield 2 large potato pancakes
Number Of Ingredients 8
Steps:
- Prepare potato pancake mix according to box instructions. Add parsley, salt and pepper, to taste. Heat 2 tablespoons oil in a shallow non-stick pan. When oil is hot, spoon 1/2 potato mixture into pan and shape into large round pancake. Brown on both sides, making sure it gets crispy and golden brown, about 5 minutes on each side. Remove from pan and place on a paper towel to dry. When slightly cooled, spread sour cream on top, sprinkle red onion and lay the smoked salmon nicely on top. Garnish with dill and slice into 8 pieces (like a pizza).
PRAWN, SMOKED SALMON AND SPINACH PANCAKES
Made these for Shrove Tuesday instead of the more usual sweet pancakes. A tasty savoury alternative. Makes four large pancakes or six small (depending on the size of your frying pan). Serve with a fresh salad or green beans.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Make the batter by sifting the flour and salt into a bowl. Make a well in the middle and pour in the beaten egg, then whisk in the milk a little at a time until the consistency of pouring cream. Set aside for at least 20 minutes.
- Melt the butter in a pan then whisk in the flour to make a roux. Heat, whisking, for a couple of minutes then add the cream little by little to avoid lumps. Heat until it thickens. You may need to add a little more milk or cream at this stage, to make the consistency of a luxurious sauce.
- Mix in the fish sauce and Parmesan then remove from the heat.
- Make the pancakes by heating a teaspoon of oil in a frying pan and pouring in a quarter of the batter mix, tilting the pan to make an even, thin covering. Once it has set and browned on the bottom, flip over and brown the other side. Turn out onto a warmed plate and repeat to make the others.
- Put the filling back over a gently heat and add the prawns, stirring until cooked through. Remove from the heat and stir in the smoked salmon.
- Assemble the pancakes by adding a quarter of the filling to each pancake and folding. Arrange on a tray and sprinkle with a little more Parmesan.
- Place under a pre-heated grill for a couple of minutes, until the Parmesan has melted.
Nutrition Facts : Calories 1217.3, Fat 75.7, SaturatedFat 44.3, Cholesterol 480.1, Sodium 2803.9, Carbohydrate 84.5, Fiber 2.5, Sugar 8.5, Protein 48.6
SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES
A sophisticated salmon starter that your guests will adore...
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 12
Steps:
- To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
- To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
- Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
- To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.
Nutrition Facts : Calories 395 calories, Fat 25 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 1 grams fiber, Protein 22 grams protein, Sodium 3 milligram of sodium
SHREDDED POTATO PANCAKES WITH SMOKED SALMON
Categories Potato Appetizer Quick & Easy Salmon Pan-Fry Sour Cream Gourmet
Yield Serves 8
Number Of Ingredients 4
Steps:
- Peel half the potatoes, grate them coarse (preferably in a food processor), and press them between several thicknesses of paper towel to remove any excess moisture. In a large heavy skillet heat 1/4 cup of the oil over moderately high heat until it is hot but not smoking. In a bowl toss the grated potatoes with salt and pepper to taste, form them into 4 patties, and in the skillet cook the patties, tamping them down with a spatula, for 5 minutes on each side, or until the pancakes are golden brown and cooked through. Transfer the pancakes to paper towels to drain and keep them warm in a 200°F. oven. Make 4 more pancakes in the same manner with the remaining potatoes and oil and serve the pancakes with the smoked salmon and the sour cream.
POTATO PANCAKES WITH SMOKED SALMON
Created for RSC #9. THE SERVING SIZE HAS BEEN CORRECTED! It originally stated 8-10 servings and should be 2-4 and the reviewers were certainly right! The ingredients should yield you about 8 pancakes based on their small size. Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream. I would serve two of these as a first course per person, or serve 4 as a light lunch.
Provided by IHeartDogs
Categories Potato
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degree F.
- In a small bowl mix together sour cream, dill and salt until well blended and put in refrigerator.
- Heat butter in large skillet over medium low heat. Add onions to pan, stirring occasionally until onions are softened, then sprinkle with brown sugar, and continue cooking, stirring until onions are tender and golden brown. If onions are cooking too fast, reduce heat to low. Remove to a bowl to cool.
- While onions are cooking, grate potatoes. Squeeze potatoes in paper towels to release as much liquid as possible.
- Place potatoes in medium bowl and stir in egg, fennel seed, flour, salt, pepper and baking powder until well blended.
- Heat enough oil to cover bottom of large non-stick skillet over medium high heat. Scoop approximately 1/3 cup portions of potato mixture into hot oil, flattening with the back of a spatula into 4" pancakes.
- Fry in oil until bottoms are golden brown, then flip over and fry until that side is done, keeping in mind that the first side will usually take longer to brown than the second.
- Remove to a plate lined with paper towels and keep warm in oven, and repeat procedure until batter is gone, adding more oil as needed.
- Place pancakes on plate, and divide sour cream mixture, then onions, then salmon evenly among pancakes.
- Serve hot.
Nutrition Facts : Calories 117.1, Fat 5, SaturatedFat 2.5, Cholesterol 39.4, Sodium 387.2, Carbohydrate 12, Fiber 1.1, Sugar 2.9, Protein 6.2
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