Salmon Pistachio Pancakes


Salmon Pistachio Pancakes

Yield: 4 Servings


1¼ cup American pistachios, peeled and finely chopped

4 eggs

¼ cup of milk

¾ cup flour

1 pinch baking powder

Dash of salt

3-4 tablespoons vegetable oil

1 package of smoked salmon (5 oz.)

10 oz. cream cheese, softened

2 tablespoons chopped herbs (e.g., thyme, parsley, basil)

Freshly ground pepper

Salt, to taste

1 thin baguette (about 4 oz.)

2 tbsp. sea salt butter


Heat vegetable oil in a skillet. Beat eggs, milk, flour, baking powder and ½ teaspoon salt together. Stir in American pistachios and fry 4 golden brown pancakes in the hot oil.

Cut the salmon into thin strips. Blend cream cheese herbs, salt and pepper; mix in salmon.

Cut the baguette into slices and butter it. Place pancakes next to each other. Coat each with the cream cheese mixture, roll it up tightly and cut it into ¾-inch wide rolls. Arrange rolls on the baguette slices, garnished with herbs, as desired and serve.

Preparation time: 40 minutes

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