Leek and sorrel pancakes with smoked salmon

8 Servings

Ingredients

Quantity Ingredient
¼ cup Unsalted butter; ( 1/2 stick)
4 cups Chopped leeks; (wash thoroughly)
2 cups Sorrel or spinach; wash, chop roughly
2 Eggs
¼ cup All-purpose flour
Salt; optional
Vegetable oil
4 ounces Smoked salmon; (4 to 8)
Sour cream; for garnish
Chopped chives; for garnish

Directions

Heat saute pan over medium-high heat. Add butter when pan is hot. After butter melts, add leeks and saute until tender but not brown. Add sorrel; cook briefly to wilt sorrel. Remove from heat; let cool. In a medium bowl, whisk eggs until frothy. Add flour; whisk until smooth. Add cooled leek mixture. Heat griddle over medium-high heat. Film with oil. When oil is hot, drop about 2 tablespoons batter for each pancake on griddle. Cook until brown. Turn and continue to cook until brown on other side. Remove from griddle and top with salmon, sour cream and chives. Serve immediately.

Yield: 8 to 10 appetizer servings. Tester's note: If you saute the vegetables in advance, these are easy to make for company.

Recipe by: St. Louis Post-Dispatch 6/3/96 Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on Nov 09, 1998, converted by MM_Buster v2.0l.

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