Best Red Pepper Pancakes With Smoked Salmon Caviar And Chive Cream Sauce Recipes

Buckwheat Pancakes with Smoked Salmon image

Yield Makes 18 to 20 hors d'oeuvres

Number Of Ingredients 16

For buckwheat pancakes
1/2 cup all-purpose flour
1/4 cup buckwheat flour*
1 teaspoon sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, separated
1/2 cup milk
1/2 stick (1/4 cup) unsalted butter, melted
For topping
1/2 cup sour cream
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon chopped fresh dill or chives
8 oz thinly sliced smoked salmon, cut into small pieces
Garnish: chopped fresh dill or chives

Steps:

Make pancakes:
Whisk together dry ingredients in a large bowl. Whisk together yolks and milk in a small bowl, then whisk into dry ingredients. Beat egg whites in another large bowl with an electric mixer until they hold soft peaks, then fold into flour mixture. Add 3 tablespoons butter and fold until batter is smooth.
Lightly brush a 10- to 12-inch nonstick skillet with some of remaining butter, then heat over moderate heat until hot but not smoking. Working in batches of 4, spoon about 1 1/2 tablespoons batter per pancake into skillet and cook until surface of pancakes bubbles, 1 to 2 minutes, then flip and cook 1 minute more. Transfer to a plate and keep warm, covered. Brush skillet with butter between batches.
Make topping:
Stir together all topping ingredients except salmon until combined, then dollop on pancakes and top with salmon.
*Available at natural foods stores.

Mustard-Dill Pancakes with Smoked Salmon and Caviar image

Yield Serves 8 as a first course

Number Of Ingredients 11

1 1/4 cups milk (do not use nonfat)
3 tablespoons Dijon mustard
1 large egg
1 tablespoon yellow mustard seeds
1 cup all purpose flour
2 teaspoons baking powder
3 tablespoons (about) butter, melted
2 tablespoons chopped fresh dill
1 pound thinly sliced smoked salmon
1/2 cup sour cream
4 ounces caviar

Steps:

Whisk first 4 ingredients in large bowl to blend. Gradually whisk in flour and baking powder. Stir in 2 tablespoons butter and dill. Cover; let stand 1 hour. Preheat oven to 250°F. Brush large skillet with butter. Heat over medium heat. Working in batches and brushing with butter as needed, drop batter by tablespoonfuls into skillet, forming 2 1/2-inch rounds. Cook until pancakes are golden on bottom and bubbles begin to break on surface, about 3 minutes. Turn over; cook until golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven.
Top pancakes with salmon. Spoon sour cream over. Top with caviar.

Potato-Parsnip Pancakes with Smoked Salmon image

Yield Serves 4

Number Of Ingredients 10

6 tablespoons crème fraîche or sour cream
2 tablespoons prepared white horseradish
2 tablespoons chopped fresh parsley
3/4 pound russet potatoes, peeled
1/2 pound parsnips, peeled
1/2 cup finely chopped onion
3 tablespoons chopped chives
1 large egg, beaten to blend
4 tablespoons olive oil
12 thin slices smoked salmon (about 6 ounces)

Steps:

Mix crème fraîche, horseradish and 1 tablespoon parsley in small bowl. (Can be made 3 hours ahead. Cover and chill.)
Preheat oven to 250°F. Coarsely grate potatoes and parsnips into medium bowl. Mix in onion, 2 tablespoons chives and remaining 1 tablespoon parsley. Season with salt and pepper. Mix in egg.
Divide potato mixture into 4 equal portions. Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add 1 potato portion to skillet; flatten to 5-inch round. Cook until golden brown on bottom, about 5 minutes. Turn pancake over and cook until brown on bottom and cooked through, about 5 minutes. Transfer to ovenproof platter and place in oven to keep warm. Repeat with remaining 3 portions, adding 1 tablespoon oil to skillet for each pancake.
Place 1 pancake on each of 4 plates. Arrange 3 salmon slices atop each. Top pancakes with dollop of crème fraîche mixture. Sprinkle with remaining 1 tablespoon chives and serve immediately.

Red Bell Pepper and Coriander Pancakes with Smoked Salmon image

Yield Makes about 46 hors d'oeuvres

Number Of Ingredients 11

2/3 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon dried hot red pepper flakes
2/3 cup milk
1/2 cup diced red bell pepper
3 tablespoons chopped fresh coriander leaves (wash and dry before chopping)
2 large eggs, separated
1 tablespoon unsalted butter, melted
1/2 cup sour cream
5 ounces smoked salmon, cut into 46 strips
about 46 fresh coriander leaves, washed and dried

Steps:

In a bowl stir together all pancake ingredients except egg whites and season batter with salt and pepper. In another bowl with an electric mixer beat egg whites until they just hold stiff peaks and gently fold into batter.
Heat a non-stick skillet over moderate heat and brush with some melted butter. Working in batches, drop tablespoonfuls of batter into skillet to form pancakes 1 1/4 inches in diameter. Cook pancakes until bubbles appear on surface and undersides are golden, about 1 minute. Turn pancakes and cook until undersides are golden. Transfer pancakes to a rack and cool.
Spoon about 1/2 teaspoon sour cream onto center of each pancake and top with a twisted smoked salmon strip and a coriander leaf.