Zesty Smoked Salmon Bites With Chive Pancakes
Recipe created by 2015 Glorious Bites Semi-finalist: Karen H.
When we traditionally think of smoked salmon, we think of breakfast. And that is just what Semi-finalist, Karen Harris, did – with a twist of course. She combined a savory chive pancake with hot smokey salmon, lime zest, Serrano peppers and various other unique elements. Luckily our Sonoma Brut has the perfect amount of acidity and a burst of fruity flavors that it complements the bold salty-fishy notes of the salmon in utter bliss.
1/2 C mayonnaise
1 Tbsp fresh lime juice
1/2 Tsp lime zest
1/2 Serrano pepper, finely diced
1 Small garlic clove, crushed
11/4 C complete buttermilk pancake mix (the just add water type)
3/4 C water
2 Tbsp grated parmesan cheese
21/2 Tbsp chopped fresh chives, divided
1 Tsp Dijon mustard
1/4 C oil for frying
6-8 Oz hot smoked salmon, flaked into large pieces
- Place mayonnaise, lime juice and zest, Serrano pepper and garlic into a small bowl. Stir to blend well. Cover and refrigerate until ready to use.
- Combine pancake mix, water, parmesan, 1 1/2 tablespoons of the chives and mustard in a medium size bowl. Stir to combine. Don’t worry if a few lumps remain as they will break up during cooking; set aside.
- Heat a large, non-stick frying pan over medium high heat. Once the pan is hot, add just enough of the oil to coat the bottom of the pan. Pour about a tablespoon or so (or enough to make a silver dollar size pancake) of the pancake batter into the pan, fitting as many of the pancakes as you can into the pan without them running into each other. Cook until bubbles start to form on the top side. Flip and cook on the other side until they are golden brown. Repeat with the remaining batter and oil. Keep pancakes warm as you cook the rest.
- To assemble, top each pancake with equal amounts of the flaked hot smoked salmon. Top each with a drizzle of the mayo and a sprinkling of the remaining chives. Serve immediately.
Makes 18 servings.