Healthy Fish Recipe: Salmon Pancakes with Caviar

Healthy Fish Recipe: Salmon Pancakes with Caviar Salmon and caviar are two highly valued ingredients in gourmet cooking recipes. This exquisite combination is a favorite topping in gourmet pizzas and lavish fillings for crepes. For this healthy dinner recipe French chef Georges Blanc shows you how to make breakfast fit for royalty, by incorporating salmon and caviar in pancakes. Start your day feeling like a queen with this gourmet take on a typical American breakfast item.

Enjoy the silky soft texture and mild distinct flavor of salmon as it melts on your tongue and revel in the seasalty taste and bright pearly quality of caviar as it gently pops in your mouth.

For those who find the taste of caviar too strong, they will find that this recipe perfectly contrasts the mildness of the salmon with the sharpness of the caviar. The pancakes made with potatoes, cream, eggs and flour even out and harmonize the various flavors and diverse textures of the fish recipes. Many traditional cultures revere caviar as sacred food. Some European cultures believe it is an aphrodisiac. Paired with salmon, it is even sexier.

Serve this dish on a romantic occasion and pair it with a Chassagne Montrachet or Meursault. Or prepare it for an unforgettable breakfast-in-bed and have a divine sunrise with your significant other.

Ingredients: 17 ½ oz. of mashed potatoes, 3 spoonful flour, 4 eggs, 2 cups cream, salmon cut into 48 two-inch squares, 2 oz. caviar, 1 lemon, 1 ¾ oz. clarified butter, 1 tomato, dill Preparation Instructions: To make the batter, make mashed potatoes and combine them with the cream and flour. Add the eggs one after the other and whisk them all together until you get a creamy and even consistency. Slice the salmon into small squares about two inches in length and as thin as sashimi. Carefully spread a spoon of caviar on a piece of salmon and top with another salmon piece so that the caviar is sandwiched between two slices of salmon. In a frying pan, melt the butter and when hot enough, drop the pancake batter shaping it into a small circle about the size of a fist. When the bottom of the pancakes has browned, place the salmon and caviar on the top of the pancake, and flip the pancake to cook the other side. To make the sauce, sauté strips of lemon peel in butter and season with salt. To serve, place some sauce at the center of the plate and arrange three salmon-caviar pancakes on top. Decorate with small pieces of raw salmon and caviar on the side, bits of tomatoes, and sprinkle with fresh dill.

Making this recipe takes about thirty minutes. The process can be divided into four parts: making the batter, arranging the salmon and caviar, cooking the pancakes with the salmon and caviar, and making the sauce. The potatoes should already be boiled and mashed beforehand and is not counted in the thirty–minute preparation.

Source: www.gourmandia.com