Small Buckwheat Pancakes with Creamy Horseradish, Smoked Salmon and Caviar
Small buckwheat pancakes with creamy horseradish, smoked salmon and caviar is a recipe featuring fresh ingredients from the Crêpe category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 eggs
- 150 g wheat flour
- 150 g buckwheat flour
- 20 g yeast
- 350 ml lukewarm milk
- 2 tbsp liquid butter
- 1 pinch salt
- butter for frying
- 300 ml whipping cream
- 1 tsp horseradish (jarred)
- 100 g smoked salmon (slices)
- 100 g caviar
- black pepper (ground)
- dill sprigs (for serving)
Instructions
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1.
Separate the eggs. Mix wheat and buckwheat flour. Dissolve yeast in milk, then stir in liquid butter, yolks and salt into the flour mixture; cover and let rise at a warm spot for about 20 minutes. Set egg whites aside cold.
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2.
Beat the cream until stiff peaks form. Fold in horseradish.
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3.
Whip the egg whites to stiff peaks and fold them into the batter before baking.
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4.
Heat some butter in a pan, drop spoonfuls of batter and cook each side for 1-2 minutes until golden brown. Drain on paper towels.
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5.
Slice smoked salmon into strips. Place a dollop of cream on each pancake, then arrange salmon strips and caviar decoratively. Sprinkle with ground pepper, garnish with dill sprigs and serve.
