WILD RICE PANCAKES WITH SMOKED SALMON AND SALSA
Ingredients:

1/2 cup milk

1/3 cup cornmeal

1/3 cup all-purpose flour

1/4 cup butter, melted

1-1/2 cups cooked wild rice, drained and cooled( about 2/3 cups raw)

1 cup cooked corn kernels

1/2 cup milk

1/3 cup cornmeal

1/3 cup all-purpose flour

1/4 cup butter, melted

1-1/2 cups cooked wild rice, drained and cooled

2 egg yolks

1/2 tsp. kosher slat

1/2 tsp. ground black pepper

1 Tbsp. finely minced fresh chives

1 Tbsp finely minced fresh dill

2 egg whites

Melted butter or canola oil

1 lb smoked salmon lox

1/2 cup creme fraiche or sour cream(reg or light) or plain yogurt

1 cup Cori’s Salsa, medium or hot.

Snipped chives for garnish

Directions:

In a large bowl whisk together milk, cornmeal, flour, and melted butter. Stir in wild rice. Lightly beat egg yolks with a fork and stir into wild rice mixture. Stir in salt, pepper, chives and dill. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form , then fold egg whites into rice mixture.

Heat a nonstick skillet or sauté pan over medium heat. Add a little butter or oil. Ladle about 1/4 cup of batter onto heated surface for each pancake and cook about 1 minute or until bubbles appear uniformly on upper side and bottom is browned. Turn pancakes over and cook about 1 minute more or until bottom is browned. Transfer to a baking sheet and place in a warm oven while cooking remaining pancakes.

Place pancakes on a serving platter. Top each with some smoked salmon, a spoonful of salsa, some creme fraiche or sour cream, and a sprinkle of chives. Makes 10 servings.

Weekly Newsletter