Enjoy this exquisite Alaska Salmon Roe recipe, perfect for brunch or special gatherings. Light pancakes topped with a creamy blend and garnished with vibrant salmon roe and microgreens create a sophisticated and delightful dish.
Ingredients
Pancake Batter
- 2 Large Eggs
- 2/3 cup Kefir
- 3/4 cup Rice Flour
- 1 tsp Baking Powder
- 2 tsp Vegetable Oil
- 1/2 tsp Salt
- 2 tsp Sugar
- Vegetable Oil, for frying
Cream
- 1/2 cup Cream Cheese, softened
- 1/2 cup Whipping Cream
- Pinch of Salt
Topping
- 1/3 cup Wild Alaska Salmon Roe
- Microgreens, for garnish
Directions
- Make Pancake Batter
- Combine all the ingredients for the pancakes (excluding oil for frying) in a deep bowl.
- Mix with an immersion blender until almost smooth; don’t over mix.
- Cook Pancakes
- Onto a slightly oiled skillet, drop 1 tablespoon scoops of batter.
- Cook until bubbles form, about 1 to 2 minutes. Flip pancakes over, cook for about 1 minutes
- Transfer to a large plate/platter.
- Prepare Cream Topping
- Mix cream, cream cheese and salt with a blender until stiff peaks form.
- Transfer to a pastry bag fitted with a piping tip (or into a large zip top plastic bag, snipping a lower corner off), then press cream onto top of each pancake.
- Finish and Serve
- Top each pancake with about 1/2 teaspoon salmon roe, and garnish with microgreens.
