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Smoked salmon party bites
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Wow your guests this summer with delicious salmon apppetizers!
Ingredients:
  • 60g (1/3 cup) wild rice, cooked (see On the Wild Side, below)
  • 3 eggs, separated (see Separating Eggs, below)
  • 60g butter, melted, cooled, plus 1 tbsp extra
  • 240g (1 cup) firm ricotta (see note)
  • 10.00 gm caster sugar
  • 1 lemon, zested
  • 40g (1/4 cup) wholemeal flour
  • 2.00 gm baking powder
  • 40.00 ml baby capers
  • 40.00 ml roughly chopped dill, plus extra sprigs, to serve
  • 160g (2/3 cup) creme fraiche (see note)
  • 200g smoked salmon (see note)
Instructions:
  • Combine cooked rice, egg yolks, melted butter, ricotta, sugar, lemon zest, and 1/2 teaspoon salt in a large bowl. Whisk until smooth. Sift in flour and baking powder, then mix well.
  • Whisk egg whites and a pinch of salt to stiff peaks using an electric mixer. Gently fold one-third of the egg whites into the batter with a spatula or large metal spoon until combined. Repeat with the remaining egg whites until just combined.
  • For pancakes: In a non-stick frying pan over low-medium heat, melt 1 teaspoon of extra butter, swirling to coat. Add 1 heaped tablespoon of batter to make 5 small pancakes. Cook for 2 minutes until golden underneath. Flip with a spatula and cook for an additional minute until fully cooked. Transfer to a plate. Repeat with the rest of the butter and batter. Let cool. Recipe yields 20 pancakes.
  • Prepare a tantalizing creme fraiche topping by pulsing capers and dill in a mini food processor until finely chopped. Combine the mixture with creme fraiche in a small bowl, then season with salt and pepper for a burst of flavor.
  • Tear the salmon into small pieces with your hands. Spoon creme fraiche topping onto each pancake and top with salmon and extra dill sprigs for serving.

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