Salmon Cocktail Pancakes
By James Brace
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 2
- Difficulty
- Medium
Ingredients
- 2 wild Alaskan sockeye salmon fillets
- Seasoning of your choice
- 50g reduced-fat crème fraîche
- 50g cream cheese
- Pancake batter of your choice (tip: use fizzy water for a lighter texture)
- Small bunch of chives, finely chopped
- (or substitute with dill or samphire)
- Tartare sauce or hot honey, to serve
- Oil, for cooking
Directions
- Preheat the griddle to medium-high heat, using one burner on high and another on medium for flexibility.
- Lightly oil the griddle. Season the salmon fillets.
- Place the salmon skin-side down on the griddle. Cook until the color begins to change up the sides of the fillet.
- For even cooking, you can add a splash of water and cover with a basting dome to gently steam the fish.
- Meanwhile, pour small rounds of pancake batter onto the griddle (about 2–3 inches wide), creating bite-sized pancakes similar to blinis.
- In a bowl, mix together the crème fraîche and cream cheese until smooth.
- Flip the pancakes once bubbles appear on the surface and cook until golden on both sides.
- 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.)
- Remove the salmon and gently flake or cut into bite-sized pieces.
- 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.
- Garnish with chopped chives (or dill/samphire)
