Very fresh pancakes with smoked salmon pancake, truffle soured cream and chives
This salmon pancake recipe is the epitome of elegance in a simple form, and it would make a stunning dish for all of the above. These light pancakes have a little spice, creating a savory foundation for the sumptuous smoked salmon.
The soured cream (with a perfect pinch of acidity) and truffle oil combination brings the flavour to another dimension, while still leaving room for zestiness from fresh lemon and chives. It’s a dish that delivers both sophistication and satisfaction, bite by bite.
Perfect for sloshing with a glass of chilled fizz, such a showstopper is as enjoyable to make as it is to eat. For a special brunch or a light dinner, it’s bound to impress.
Salmon Pancake Ingredients
Plain flour forms the base of the pancakes, creating a light, delicate texture. A dash of cayenne gives kick without gouging, while smoked salmon’s richness is perfectly balanced. Dijon mustard adds depth, while whole milk makes for a smooth, creamy batter.
Smoked salmon takes center stage, adding a rich, umami flavor that plays off the fluffy pancakes beautifully. A blast of tart lemon zest and juice brightens it, and soured cream brings a creamy tang. Truffle oil brings in an earthy aroma, and finely chopped chives add a crisp, fresh finish.
Recipe Tips
Rest the Pancake Batter
And letting the pancake batter sit in the fridge for at least an hour — or overnight — can also make a difference in texture. This resting allows the flour to really soak up the liquid, which leads to a smoother, puffier pancake. For optimal results, do not rush this step.
Achieve Perfect Pancakes
You will want to cook the pancakes over moderate heat. Turn it too high, and the pancakes will brown too rapidly on the outside while being raw on the inside; too low, and they’ll turn into a mush. Make the pancakes thin and flip them when the top surface looks dry to make sure that you end up with a light, golden finish.
Customize the Filling
While the smoked salmon and truffle oil make this dish special, don’t hesitate to play around with the fillings. You could mix in cream cheese or avocado with the soured cream for extra creaminess, or replace the smoked salmon with some other kind of fish like trout or mackerel for a slightly different flavor profile.
What to Serve with Salmon Cakes
Chilled Sparkling Wine
Serve up these crispy salmon pancakes with a cold, bubbly glass of sparkling wine. The wine’s effervescence works nicely with the richness of the pancakes and the truffle oil, making each bite feel fresh and light.
Simple Green Salad
A light, dressed, green salad with pea shoots or arugula is excellent alongside to cut through the rich taste of the salmon pancakes. The lightness of the greens and the heaviness of the pancakes help balance the plate.
Crispy Roasted Potatoes
For a heartier meal, serve the salmon pancakes with patatas bravas. The texture of the potatoes gives them a nice crunch to contrast the soft, gentle pancakes, and the salty, earthy taste contrasts nicely with the smoked salmon.
FAQ
Can I prepare the pancake batter the night before?
Yes, the pancake batter benefits from sitting in the fridge for a few hours or overnight. This will allow the ingredients to combine and help them to get a more fluffy and smooth texture when cooking.
Can I use something else instead of the smoked salmon?
Although smoked salmon is popular, you can use any number of fish that have been smoked, such as trout or mackerel. But be aware that the flavor might change, and you might want to do a little seasoning adjustment as the dish cooks.
Making a truffle oil recipe versatile and adaptable is the challenge.
Truffle oil provides an unmistakable earthy fragrance that takes this dish to another level, but if you do not have it on hand you can replace it with a drizzle of olive oil or other flavored oil, such as garlic-infused oil, for a different but still delicious version.
How can I store leftovers?
Pancakes will last for two days in the fridge. To heat again, warm them in a frying pan with a touch of butter so they retain their crispness. The smoked salmon filling, though, needs to be eaten right away for maximum 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 for frying unsalted butter
- To Serve:
- 200 g smoked salmon
- Grated zest and juice of 1 lemon plus wedges for serving
- 4 tbsp soured cream
- 1 1/2 tbsp oil truffle-flavored
- 5 g chives finely chopped
- Dressed pea shoots salad leaves, for garnish
Instructions
- Prepare the Pancake Batter
- Start with the pancake batter, which can be made ahead of time for best results. Place the flour, cayenne pepper and a pinch of salt in a mixing bowl. In a different bowl, beat the egg with the Dijon mustard, then add it to the flour mixture. Slowly whisk in the milk until combined and smooth. Cover and refrigerate the batter until using.
- Prepare the Filling
- Tear the smoked salmon into bite-size pieces and put them in a covered container. In a separate bowl, whisk together the lemon juice, zest, soured cream and truffle oil, and season to taste. Cover and refrigerate the filling ingredients until ready to use.
- Cook the Pancakes
- Place a 20cm pancake pan or frying pan over medium heat. Just enough butter to cover the surface of the pan. When melted, whisk the batter again and pour a quarter of it into the pan, tilting to create a thin, even layer. Once the top surface starts to dry after 1 – 1/2 minutes, carefully flip the pancake using a spatula and cook on the other side until golden brown about 1 minutes. Lift out the pancake and keep warm under a clean tea towel. Repeat for remaining batter to make three more pancakes.
