An Indulgent Brunch Recipe to Satisfy Your Savoury Tooth

These smoked salmon-topped pancakes make for the perfect start to a leisurely long weekend
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An Indulgent Brunch Recipe to Satisfy Your Savoury Tooth

These smoked salmon-topped pancakes make for the perfect start to a leisurely long weekend
Facebook
Twitter
SMOKED SALMON BLINIS_FeatureImage

We’ve partnered with Crumb to bring you a series of exclusive, delicious and (mostly) nutritious recipes developed by chef, restaurateur, and businesswoman extraordinaire Devin Connell. (Read more about this inspiring female entrepreneur in our “How She Does It” interview.)


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From Devin:

“Brunch. The word itself is brimming with possibility and joy – the promise of delicious food enjoyed leisurely with those near and dear. And just when you thought brunch couldn’t get any better, allow us to introduce you to your new favourite way to celebrate the weekend. Fluffy flapjacks piled high with smoked salmon (quick-cured with beets), crème fraîche and capers. It is the mashup of your wildest brunch dreams. After all, who doesn’t love a pancake on a weekend morning?”

Savoury Pancakes with Smoked Salmon & Crème Fraîche

Serves 4

Ingredients

8 slices smoked salmon
¼ cup red beets, peeled and grated
1 cup whole milk
1 egg
¼ cup melted butter
1 cup all-purpose flour
1 ½ tsp kosher salt
1 tsp granulated sugar
1 ½ tsp baking powder
1 Tbsp chives, minced
1 Tbsp fresh dill, minced
Cracked black pepper, to taste
1 Tbsp vegetable oil
8 Tbsp crème fraîche
¼ red onion, minced
1 Tbsp capers
Juice of 1 lemon

Preparation

Step 1: Cover a cookie sheet in plastic wrap, allowing some to drape over either side. Lay smoked salmon on top and sprinkle with grated beets. Wrap with excess wrap and allow to sit for 10-20 mins.

Step 2: In a medium bowl, whisk together the milk, egg and butter. Add the flour, baking powder, salt and sugar to the milk mixture and whisk until just moistened. Add chives, dill and black pepper until just combined. A few small lumps are fine.

Step 3: In a large nonstick skillet, heat oil over medium. For each pancake, spoon 2-3 tablespoons of batter onto the skillet (about 3-4 at a time). Cook until the surface of the pancakes have some bubbles and a few have burst, around 1-2 minutes. Gently flip the pancakes with a spatula, and cook until golden brown. Transfer to a baking sheet or platter. Repeat with remaining batter.

Step 4: Unwrap smoked salmon and gently rinse off grated beets under cold water. The beets should have added a bright pink hue to the flesh of the salmon.

Step 5: Spread a tablespoon of crème fraîche on top of each pancake. Top with salmon, onion, capers and a squeeze of lemon.


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