Wild Rice, Red Pepper and Shallot Pancakes with Smoked Salmon
Inspired by techniques from NYT Cooking.
Fluffy wild rice pancakes flecked with sweet roasted red pepper and shallot, paired with smoked salmon and a chive-flecked soured cream.
Always check the labels of the products you use.
Method
Unlock all flavours with Premium
This flavour is part of Premium. You can see the ingredients and nutrition; the quantities and the full method are for members.
Premium: $4.99/month or $39.99/year.
Equipment
- grill pan
- small frying pan
- small bowl
- sieve
- large bowl
- whisk or electric mixer
- griddle or frying pan
- 60 ml measure
- spatula
- ovenproof plate
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 495 kcal |
| Protein | 23.9 g |
| Carbohydrate | 44.6 g |
| of which sugars | 8.3 g |
| of which free sugars | 0 g |
| Fat | 24.6 g |
| of which saturates | 9.9 g |
| Fibre | 3.1 g |
| Salt | 3.66 g |
Protein per 100 kcal
4.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Batter
- 1 red pepper
- 1 tbsp olive oil
- 14 g unsalted butter
- 2 large shallots, finely chopped
- 125 g plain flour
- 1 tbsp baking powder
- 6 g fine sea salt or table salt about 1 tsp
- 240 ml milk
- 3 large eggs, separated
- 165 g cooked wild rice
Chive cream
- 180 ml soured cream
- 2 tbsp chopped chives, plus more to garnish
- 0.5 g fine sea salt or table salt, and black pepper a pinch
For cooking
- 1 tsp olive oil, for the griddle
To serve
- 225 g smoked salmon, thinly sliced
- 1
Char. Char the 1 red pepper under a hot grill, then remove the skin, stem and seeds and chop finely.
- 2
Cook. Heat the 1 tbsp olive oil and 14 g butter in a small frying pan and cook the pepper with the 2 shallots until soft.
- 3
Cream. Mix the 180 ml soured cream with the 2 tbsp chives, salt and pepper and set aside.
- 4
Batter. Sift the 125 g flour and 1 tbsp baking powder into a bowl, add the 1 tsp salt and 240 ml milk and mix well, then beat in the 3 egg yolks one at a time and stir in the 165 g wild rice and the pepper and shallot mixture.
- 5
Fold. Whisk the 3 egg whites to stiff peaks and fold into the batter.
- 6
Cook. Heat a griddle until a drop of water sizzles, grease with olive oil, then drop 30 ml batter per pancake to make 8 cm rounds and brown on both sides.
- 7
Keep. Keep the pancakes warm in a low oven.
- 8
Serve. Serve 2 pancakes per person with the smoked salmon, a spoonful of chive cream and a scattering of chives.
Storage
Keep the cooked pancakes warm in a low oven until ready to serve. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
