Fresh Pea Pancakes with Smoked Salmon
Chef Cindy McClure, CC
Makes about 12 small pancakes, or 20 amuse-bouche size
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
- 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:
- 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.
- 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.
- 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.
- In a mixing bowl, place cream cheese, sour cream, dill, salt, pepper to taste. Blend until creamy.
- Place in a piping bag. Refrigerate. Hold.
- 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.
- Cook gently, about 3 minutes per side, taking care not to color them too much.
- Place the pea pancakes on a plate and keep warm while you cook the rest of the batter.
- Top the warm pea pancakes with smoked salmon.
- Squeeze some lemon juice over them and top each pancake with cream mixture, chopped egg and red onion. Garnish with capers.