Smoked salmon and caviar pancake canapés
Smoked salmon and caviar pancake canapés

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, smoked salmon and caviar pancake canapés. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Smoked salmon and caviar pancake canapés is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Smoked salmon and caviar pancake canapés is something that I’ve loved my entire life.

smoked salmon recipe, salmon recipe, salmon and caviar appetizer, Russian appetizer Looking for a tasty seafood appetizer that will impress your dinner guests? This caviar and salmon canapes is it! A classic combination of smoked salmon and caviar, topped with capers and dill on top of toast.

To get started with this particular recipe, we have to first prepare a few components. You can have smoked salmon and caviar pancake canapés using 9 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Smoked salmon and caviar pancake canapés:
  1. Get for the batter
  2. Take 55 g x plain flour
  3. Get 1 x medium egg
  4. Prepare 140 ml x milk
  5. Get 5 g x melted butter
  6. Prepare 100 g x smoked salmon
  7. Take 100 g x creme fraiché or cream cheese
  8. Get 1 x small jar of fish roe or caviar (opt)
  9. Get 1/2 packet dill

First lightly spread some cream cheese, then a layer of thinly sliced smoked salmon then a few drops of Caviar to finish. They are definitely a treat because the smoked salmon can be spendy, but they are so delicious and everyone loves them. You can literally see people's eyes light up when they see these salmon canapes (I. Be the first to review this recipe.

Steps to make Smoked salmon and caviar pancake canapés:
  1. Beat the egg, then whisk in the flour, when that is smooth add the milk. It is easier to add 1/3 of the milk and whisk smooth then add the rest.
  2. Decant batter into a jug, then remember that you forgot to add the melted butter. So melt the butter in a crepe or non stick frying pan and add it to the batter. Put the batter in the fridge for 30 minutes or more to thicken slightly.
  3. Add a tiny amount of oil to the pan and wipe with kitchen paper, Start making pancakes / crepes. These need to be thin but not so thin that they cannot hold the smoked salmon filling. It's trial and error, the good news is any that don't work out are just lovely with some syrup.
  4. When your on a roll with your pancakes it should be easy, flip them with a pallet knife or toss them if you like. when both sides are golden stack them on a plate. When all done and cooled down you can cover and store in the fridge if your making them in advance.
  5. Slice the dill with a sharp knife, and beat it into the creme fraiche, if you want your pancakes to be easier to roll and handle you may prefer cream cheese which is firmer?
  6. Decide which side of the pancake you want to be the presentation side and sit that face down, then spread a couple of tsp of the dill cream mixture over it but not quite to the edges.
  7. Tear smoked salmon into small pieces and arrange them over the pancake, then if using fish roe (the jar I bought was about £5) spoon a small row towards the lower end closest to you.
  8. Lift up the edge closest to you and encase it over the caviar, then keep rolling it up like a cigar. Sit the pancake on some cling film and roll up.
  9. Twist the cling film at the ends to tighten it up and for extra security you can double wrap. Now store in the fridge until just a few minutes before you serve these canapés They will be fine for up to 24 hours before the pancakes start to get soggy.
  10. Unwrap the pancake then just trim of the ends with the sharpest knife you have, I cut mine into six pieces, so I started by slicing into 3 even sized peieces.
  11. Slice each 3rd on a diagonal but take care to leave at least 1/2 cm gap at the edge so that the pancake doesn't unravel. I arranged mine on a slate and topped with dill sprigs. Again the creme fraiche makes these very soft so when cutting use a really sharp knife and don't be heavy handed, cream cheese will be firmer and easier to cut.
  12. I served mine with a couple of other lovely canapés check out the video if you like. https://www.youtube.com/watch?v=Q3U2V-KFHk0&t=5s

Finely chop eggs mix with creme fraiche and season with salt and pepper and chives. Serve warm, with the dill cream, smoked salmon and caviar. These crisp potato pancakes seem to hark back to Puck's Austrian heritage, so serving them with an Austrian wine feels appropriate—especially since dry Riesling's mineral and apple notes pair so well with the smoked. Healthy Salmon & Veggie Sheet Pan DinnerYummly. Cucumber rolls with salmon, cream cheese closeup horizontal.

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