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Leek and Sorrel Pancakes with Smoked Salmon
8 Servings
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Leek and Sorrel Pancakes with Smoked Salmon Ingredients
1/4 c Unsalted
butter
; ( 1/2
Salt
; optional
4 c Chopped
leek
s; (wash
Vegetable oil
2 c Sorrel or
spinach
; wash,
4 oz Smoked
salmon
; (4 to 8)
2
Eggs
Sour cream
; for garnish
1/4 c
All-purpose flour
Chopped
chives
; for garnish
Instructions for Leek and Sorrel Pancakes with Smoked Salmon
Heat saute pan over medium-high heat. Add butter when pan is hot. After butter melts, add leeks and saute until tender but not brown. Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream and chives. Serve immediately. Yield: 8 to 10 appetizer servings. Testers note: If you saute the vegetables in advance, these are easy to make for company. Recipe by: St. Louis Post-Dispatch 6/3/96 Posted to JEWISH-FOOD digest by Nancy Berry
on Nov 09, 1998, converted by MM_Buster v2.0l.
Main Ingredient:
Fish
Cuisine:
Uncategorized
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Ingredient Insight - look inside this recipe
All-Purpose Flour
Butter
Chives
Eggs
Leek
Salmon
Salt
Sour cream
Spinach
Vegetable oil
Breads
Pancake
Sour cream
Cream
Butter
Salmon
Spinach
Uncategorized
Fish
for
flavor
and
categorization
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