Smoked salmon pancake, truffle soured cream and chives
This salmon pancake recipe is the perfect balance of elegance and simplicity, making it a stunning choice for any occasion. The delicate pancakes are infused with a hint of spice, providing a savory base for the rich smoked salmon.
The tangy soured cream mixture, complemented by the earthy truffle oil, elevates the flavors to new heights, while the fresh lemon zest and chives add a burst of freshness. It’s a dish that promises both sophistication and satisfaction in every bite.
Ideal for pairing with a chilled glass of fizz, this recipe is a showstopper that’s as delightful to prepare as it is to enjoy. Whether for a special brunch or a light dinner, it’s sure to impress.
Salmon Pancake Ingredients
The pancakes’ foundation comes from plain flour, offering a light, delicate texture. A pinch of cayenne adds a subtle heat, perfectly balancing the richness of the smoked salmon. Dijon mustard brings depth, while whole milk ensures a smooth, creamy batter.
Smoked salmon is the star, providing a luxurious, savory flavor that complements the fluffy pancakes. A burst of fresh lemon zest and juice brightens the dish, while soured cream adds a creamy tang. Truffle-flavored oil infuses an earthy aroma, and finely chopped chives lend a crisp, fresh finish.
Recipe Tips
- Rest the Pancake Batter
Allowing the pancake batter to rest in the fridge for at least an hour—or overnight—can make a noticeable difference in the texture. This resting period helps the flour fully absorb the liquid, resulting in a smoother, fluffier pancake. Don’t rush this step for the best results. - Achieve Perfect Pancakes
When frying the pancakes, be sure to keep the heat at a moderate level. Too high, and the pancakes will brown too quickly on the outside while staying raw inside; too low, and they’ll become soggy. Keep the pancakes thin and flip them when the top surface looks dry to ensure a light, golden finish. - Customize the Filling
While the smoked salmon and truffle oil make this dish special, feel free to experiment with different fillings. You could add cream cheese or avocado to the soured cream mixture for extra creaminess, or swap the smoked salmon for another type of fish, such as trout or mackerel, for a slightly different flavor profile.
What to Serve with Salmon Pancakes
- Chilled Sparkling Wine
Pair these savory salmon pancakes with a crisp, chilled glass of sparkling wine. The effervescence of the wine contrasts beautifully with the richness of the pancakes and truffle oil, making each bite feel fresh and light. - Simple Green Salad
A light, dressed green salad with pea shoots or arugula makes an excellent side to balance the rich flavors of the salmon pancakes. The freshness of the greens cuts through the richness of the pancakes, creating a harmonious balance on the plate. - Crispy Roasted Potatoes
For a heartier meal, serve the salmon pancakes with crispy roasted potatoes. The texture of the potatoes provides a satisfying crunch that complements the soft, delicate pancakes, while the salty, earthy flavor pairs well with the smoked salmon.
FAQ
1. Can I make the pancake batter ahead of time?
Yes, the pancake batter benefits from resting in the fridge for a few hours or overnight. This step helps the ingredients fully combine, resulting in a smoother and fluffier texture when cooked.
2. Can I substitute the smoked salmon?
While smoked salmon is the traditional choice, you can experiment with other types of fish such as trout or mackerel. However, keep in mind that the flavor may change, and you may want to adjust the seasoning accordingly.
3. Is truffle oil essential to this recipe?
Truffle oil adds a distinct earthy aroma that elevates the dish, but if you don’t have it, you can substitute it with a drizzle of olive oil or another flavored oil, like garlic-infused oil, for a different, but still delicious, twist.
4. How can I store leftovers?
Leftover pancakes can be stored in the fridge for up to two days. To reheat, warm them gently in a frying pan with a little butter to retain their crispness. The smoked salmon filling, however, should be consumed immediately for the best flavor.
Smoked salmon pancake, truffle soured cream and chives
Ingredients
- For the Pancakes:
- 55 g plain flour
- A pinch of cayenne pepper
- 1 medium egg
- 1/2 tsp Dijon mustard
- 140 ml whole milk
- 1 tsp unsalted butter for frying
- To Serve:
- 200 g smoked salmon
- Zest and juice of 1 lemon plus wedges for serving
- 4 tbsp soured cream
- 1 1/2 tbsp truffle-flavored oil
- 5 g chives finely chopped
- Dressed pea shoots or salad leaves for garnish
Instructions
- Prepare the Pancake Batter
- Begin by making the pancake batter, which can be done in advance for optimal results. In a mixing bowl, combine the flour, cayenne pepper, and a pinch of salt. In a separate bowl, whisk the egg with the Dijon mustard before incorporating it into the flour mixture. Gradually whisk in the milk, ensuring a smooth consistency. Cover and refrigerate the batter until ready for use.
- Prepare the Filling
- Tear the smoked salmon into bite-sized pieces and place it in a covered container. In another bowl, combine the lemon juice, zest, soured cream, and truffle oil, then season to taste. Cover and refrigerate the filling components until needed.
- Cook the Pancakes
- Heat a 20cm pancake pan or frying pan over medium heat. Add a small amount of butter to coat the pan’s surface. Once melted, whisk the batter once more and pour a quarter of it into the pan, tilting to form a thin, even layer. After about 1 to 1.5 minutes, when the top of the pancake begins to dry, gently flip it using a spatula and cook for an additional minute until golden brown. Remove the pancake and keep warm under a clean tea towel. Repeat the process for the remaining batter to make three more pancakes.
Notes
To assemble, spread a portion of the soured cream mixture on one half of each pancake. Layer with the smoked salmon and sprinkle some chives on top. Fold the pancake over to encase the filling and serve with a final grind of black pepper, a sprinkling of chives, and lemon wedges. Garnish with dressed pea shoots or salad leaves for an elegant finish.
