Some busy nights nothing will do but savory pancakes!
I for one am a big fan of them. Remember the long lost blinis? Those marvelous Russian savory pancakes that were so popular served with caviar? Well, if you've been reading the blog then you know I love them, absolutely love them. And no, I don't serve them with caviar (yah, budget buster, that one!) but more like with everything else.
You know I'm always going on and on those thin sections of the salmon on the other side of the fillet half - left over from the thick plumpy halves used before. Those are the salmon bits that are put to brilliant use in a recipe such this.
The inspiration for these pancakes are drawn both from savory pancakes served as Italian Antipasto as well fish Jewish pancakes made with matzo meal.
In this version, a little bit of this and a little bit of that turned out to be just the recipe. So get your forks and dig right in!
Topping: 1 cup ricotta cheese & 2 tbs cream.
In a non-stick sauce pan heat 2 tbs olive oil on medium heat for about a minute.
Place the salmon fillet on the pan (no need to cut up) and pan fry for about 1-2 minutes per side or until the salmon is lightly golden brown on both sides and just cooked. If you are using thick fillets you may need to increase cooking time so watch carefully.
Remove to a plate and set aside to cool.
Prepare the rest of the ingredients -
Onion - Peel, discard ends & skin. Finely chop.
Red pepper - Discard top, membranes and seeds. Finely chop.
Topping: Combine the ricotta and cream in a bowl. Whisk to blend. Refrigerate till further use.
In a mixing bowl, place the chopped red pepper. Add the chopped onions.
To the onions and peppers add the dry ingredients - the bread crumbs, flour, grated cheese, salt and dill.
Crack the eggs, discard shell & add the eggs to the bowl.
Using a whisk, blend the ingredients in the bowl thoroughly. Set aside.
Using fingers break up the now cooled salmon into chunks about 3/4" in size or a little larger. You want to keep nice size chunks to bite into.
To the whisked ingredients add the salmon. Stir till mixed. Set aside.
Meanwhile, In a clean bowl add the ricotta cheese and the heavy cream. Stir with a spoon till completely blended and the ricotta is creamy. Refrigerate till further use.
On medium heat, pre-heat a non-stick pan or a griddle for a minute or so. Add olive oil and heat for another minute till the olive oil is hot.
Using a 1/4 cup measuring scoop, pour 1/4 cup batter on to the pan. Use a spoon and evenly spread out the batter so all the salmon is not lumped together in one spot.
Depending on the size of your pan drop 2-3 pancake batter scoops onto the pan but do not over crowd.
Cook on each side for 1-1 1/2 minutes. Flip over & cook on the other side as well. Both sides should be a rich golden brown. If the pancakes are cooking any faster than the allotted time lower the heat. You want them to cook all the way through and not just brown on the surface.
Remove the pancakes onto a plate and continue cooking all the pancakes in this manner till all the batter is used up.
These can be served warm or at room temperature but never chilled. Which is why they would also be wonderful at brunches or at potlucks.
So delicate flavored, the red pepper is especially & quite unexpectedly wonderful with the salmon. Though each ingredient lends a distinct flavor none of the ingredients are over powering and overall, it's simply delicious.
What's not to love!
Recipe for
Savory Salmon Pancakes with Ricotta Topping
Preparation time - 15 minutes
Cooking time - 15 minutes
Serves 4
Shopping list
10 oz fresh salmon
1/2 small red bell pepper to yield 1/3 cup chopped
1/4 yellow or red onion to yield 1/3 cup chopped
1 tsp dried dill
5 eggs
1/2 cup breadcrumbs
1/4 cup all purpose flour
2 tbs olive oil for salmon
4 tbs olive oil for frying pancakes
3/4 tsp salt
Topping
1 cup ricotta cheese2 tbs cream
Preparation
-
Salmon - In a
non-stick sauce pan heat 2 tbs olive oil on medium heat for about a
minute.
Place the salmon fillet on the pan (no
need to cut up) and pan fry for about 1-2 minutes per side or until the
salmon is lightly golden brown on both sides and just cooked. If you are
using thick fillets you may need to increase cooking time so watch
carefully.
Remove to a plate and set aside to cool.
Onion - Peel, discard ends & skin. Finely chop.
Red pepper - Discard top, membranes and seeds. Finely chop.
Topping: Combine the ricotta and cream in a bowl. Whisk to blend. Refrigerate till further use.
Cooking Method -
In a mixing bowl, place the chopped red
pepper. Add the chopped onions.
To the onions and peppers add the dry ingredients - the bread crumbs, flour, grated cheese, salt and dill.
Crack the eggs, discard shell & add the eggs to the bowl.
Using a whisk, blend the ingredients in the bowl thoroughly. Set aside.
Using fingers break up the now cooled salmon into chunks about 3/4" in size or a little larger. You want to keep nice size chunks to bite into.
To the whisked ingredients add the salmon. Stir till mixed. Set aside.
Meanwhile, In a clean bowl add the ricotta cheese and the heavy cream. Stir with a spoon till completely blended and the ricotta is creamy. Refrigerate till further use.
On medium heat, pre-heat a non-stick pan or a griddle for a minute or so. Add olive oil and heat for another minute till the olive oil is hot.
Using a 1/4 cup measuring scoop, pour 1/4 cup batter on
to the pan. Use a spoon and evenly spread out the batter so all the
salmon is not lumped together in one spot.
Depending on the size of your pan drop 2-3 pancake batter scoops onto the pan but do not over crowd.
Cook on each side for 1-1 1/2 minutes. Flip over & cook on the other side as well. Both sides should be a rich golden brown. If the pancakes are cooking any faster than the allotted time lower the heat. You want them to cook all the way through and not just brown on the surface.
Remove the pancakes onto a plate and continue cooking all the pancakes in this manner till all the batter is used up.
These can be served warm or at room temperature but never chilled. Serve topped with ricotta topping.
Enjoy!