Salmon Cocktail Pancakes

Directions

1. 1

   Preheat the griddle to medium-high heat, using one burner on high and another on medium for flexibility.

2. 2

   Lightly oil the griddle. Season the salmon fillets.

3. 3

   Place the salmon skin-side down on the griddle. Cook until the color begins to change up the sides of the fillet.

4. 4

   For even cooking, you can add a splash of water and cover with a basting dome to gently steam the fish.

5. 5

   Meanwhile, pour small rounds of pancake batter onto the griddle (about 2–3 inches wide), creating bite-sized pancakes similar to blinis.

6. 6

   In a bowl, mix together the crème fraîche and cream cheese until smooth.

7. 7

   Flip the pancakes once bubbles appear on the surface and cook until golden on both sides.

8. 8

   When the salmon is nearly cooked through, flip it briefly to sear the flesh side. (Aim for most of the cooking on the skin side.)

9. 9

   Remove the salmon and gently flake or cut into bite-sized pieces.

10. 10

    Spread a small amount of the crème fraîche mixture onto each pancake. Top with a piece of salmon. Finish with tartare sauce or a drizzle of hot honey.

11. 11

    Garnish with chopped chives (or dill/samphire)