Title: Buckwheat Pancakes W/ Smoked Salmon & Green Onion Relish
Categories: Pancake Fish Smoke Appetizer British
Yield: 1 Servings

3/4	c	Buckwheat flour
1/2	c	All purpose flour
2	ts	Baking powder
1		And 1/4 cups milk
2	lg	Eggs
		Salt and pepper
8	oz	Thinly sliced smoked salmon,
		Cut into 2 inch pieces (cold
		Smoked, Atlantic salmon)
		Sour cream
4		Green onions (scallions),
		Minced
2	ts	Lemon juice
1	tb	Chopped fresh dill
		Salt and pepper to taste

Pancakes: Mix dry ingredients in a bowl. Add milk and eggs. Whisk to blend. Season with salt and pepper. Let batter stand for one hour at room temperature. Make relish by combining onions, lemon juice, dill and salt and pepper. Let stand at room temperature.

Brush a skillet lightly with oil over medium heat. Drop by tablespoonfuls onto pan. Cook each side until golden brown. Transfer to a platter. When all pancakes are cooked put a piece of salmon, a dollop of sour cream and a bit of relish on each one. Garnish the platter with leftover dill sprigs.

You can do the pancakes ahead and serve at room temperature. Or do them ahead and re-heat in a warm oven shortly before you want to serve them. Heat only the pancakes themselves, not the salmon, sour cram and relish! Take pancakes from oven when warm and top with the salmon, sour cream and relish. I have served them both ways and found serving them warm was not difficult at all.

I got part of this recipe from Bon Appetite, March 1993. This is an appetizer served at the Lacken House, Kilkenney, Ireland. I made up the relish to go with the pancakes and salmon. This makes 24 tiny pancakes. From: susanm@xensei.com (Susan Murie) Susan K. Murie ++++ Photographer http://www.xensei.com/users/susanm

previous

next