.
No ratings yet
2
15 minutes
15 minutes
.
Author:James Brace
2 wild Alaskan sockeye salmon fillets
Seasoning of your choice
50g reduced-fat crème fraîche
50g cream cheese
Pancake batter of your choice (tip: use fizzy water for a lighter texture)
Small bunch of chives, finely chopped
(or substitute with dill or samphire)
Tartare sauce or hot honey, to serve
Oil, for cooking
Preheat the griddle to medium-high heat, using one burner on high and another on medium for flexibility.
Lightly oil the griddle. Season the salmon fillets.
Place the salmon skin-side down on the griddle. Cook until the color begins to change up the sides of the fillet.
For even cooking, you can add a splash of water and cover with a basting dome to gently steam the fish.
Meanwhile, pour small rounds of pancake batter onto the griddle (about 2–3 inches wide), creating bite-sized pancakes similar to blinis.
In a bowl, mix together the crème fraîche and cream cheese until smooth.
Flip the pancakes once bubbles appear on the surface and cook until golden on both sides.
When the salmon is nearly cooked through, flip it briefly to sear the flesh side. (Aim for most of the cooking on the skin side.)
Remove the salmon and gently flake or cut into bite-sized pieces.
Spread a small amount of the crème fraîche mixture onto each pancake. Top with a piece of salmon. Finish with tartare sauce or a drizzle of hot honey.
Garnish with chopped chives (or dill/samphire)
placeholder
