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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Salmon / Number of Servings: 18 |
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Directions: 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.
Cooks' note:
You can substitute 2 ounces of caviar for the smoked salmon.
Makes 18 to 20 hors d'oeuvres.
Ingredients:
163/625 Pound(s) all purpose flour
1/4 Cup(s) buckwheat flour
4/23 Ounce(s) sugar
87/2000 Ounce(s) baking soda
87/2000 Ounce(s) salt
2 eggs; separated
137/4377 Gallon(s) milk
1/2 stick butter; melted
1/2 Cup(s) sour cream
217/10000 Ounce(s) black pepper
1 Teaspoon(s) dill or chives; chopped
8 Ounce(s) smoked salmon; thinly slices, cut in pcs
1 dill or chives; for garnish |
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