Fresh Pea Pancakes with Smoked Salmon

Fresh Pea Pancakes with Smoked Salmon

Chef Cindy McClure, CC
Classically Cooking

Makes about 12 small pancakes, or 20 amuse-bouche size

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Fresh Pea Pancakes with Smoked Salmon Ingredients:

  • 8 ounces (about 1 1/2 cup), fresh or frozen and thawed peas
  • 1 egg
  • 1 to 2 tablespoons of flour
  • Salt and freshly ground black pepper
  • About 2 tablespoons canola or grapeseed oil
  • 1/2 lb Scotch smoked salmon
  • Lemon
  • 1 pkg of cream cheese
  • ¼ c of sour cream
  • 1/4t of dill
  • 1 hard boiled egg
  • 1 T red onion, chopped fine
  • Garnish with capers or fresh dill

Fresh Pea Pancakes with Smoked Salmon Directions:

  1. Bring a small pot of water to a boil and blanch peas until tender, about 1 or 2 minutes. Drain, then run under cold running water until cold.
  2. Set 1/3 of the peas aside and puree the remaining pea in a food processor with the egg. The mixture should be smooth, if not add one or two tablespoons of water.
  3. Place the puree in a bowl and whisk in the flour, salt and pepper and the reserved whole peas. The mixture should have the consistency of pancake batter, adjust the amount of flour accordingly.
  4. In a mixing bowl, place cream cheese, sour cream, dill, salt, pepper to taste. Blend until creamy.
  5. Place in a piping bag. Refrigerate. Hold.
  6. Place 1 T of oil in a skillet & heat over medium-high heat & spoon the batter with a spoon to make pancakes. Don’t crowd the pan too much.
  7. Cook gently, about 3 minutes per side, taking care not to color them too much.
  8. Place the pea pancakes on a plate and keep warm while you cook the rest of the batter.
  9. Top the warm pea pancakes with smoked salmon.
  10. Squeeze some lemon juice over them and top each pancake with cream mixture, chopped egg and red onion.  Garnish with capers.