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Smoked Salmon and Herb Pancakes with Savory Whipped Cream & Beets

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Gourmandize

This easy and elegant smoked salmon appetizer is perfect for entertaining or for a light and healthy dinner any night of the week. Serve with greens in vinaigrette on the side to make it a full meal.

Smoked Salmon Pancakes with Beetroot & Herbed Cream 1/11

© Gourmandize / Silvia Santucci

Smoked Salmon Pancakes with Beetroot & Herbed Cream

This easy and elegant smoked salmon appetizer is perfect for entertaining or for a light and healthy dinner any night of the week. The batter gets a boost of flavor from herbs and red onion, while the mildly sweet, earthy Chioggia beets compliment rich smoked salmon perfectly. Add a dollop of homemade cream and you've got a wow-worthy dish in no time.

Ingredients for 4 servings

Pancakes:

  • 2 cups (250 g) flour
  • 1 packet of baking powder
  • 1 pinch of salt
  • 1 pinch of pepper
  • 2 tbsp (30 g) butter, melted
  • 1 cup (250 ml) milk
  • 2 large eggs
  • 1 small bunch of chives, minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 small red onion, finely minced

Toppings

  • Butter, to oil the pan
  • 7 oz. (200 g) piece of smoked salmon
  • 2 raw Chioggia beets
  • 1 1/4 cup (300 ml) heavy cream
  • 1 pinch of salt
  • 1 pinch of pepper

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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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