Best 6 Red Pepper Pancakes With Smoked Salmon Caviar And Chive Cream Sauce Recipes

AREPAS WITH CREME FRAICHE AND CAVIAR

Steps:

• Combine warm water and salt and stir until dissolved. Slowly mix in cornmeal until a sticky dough is formed. Divide dough into 8 equal portions and form each portion into a small dough ball. Roll out each ball to form a 1/2-inch-thick disk.
• In a medium skillet over medium heat, heat 1 tablespoon lard until it starts to move and pop. Add one dough disk. Cook until golden brown, 3 to 4 minutes per side. Remove arepa from pan and place on a paper towel. Repeat with remaining lard and dough.
• Top each arepa with creme fraiche, egg, chives, shallot, and caviar and serve.

RED BELL PEPPER AND CORIANDER PANCAKES WITH SMOKED SALMON

Steps:

• In a bowl stir together all pancake ingredients except egg whites and season batter with salt and pepper. In another bowl with an electric mixer beat egg whites until they just hold stiff peaks and gently fold into batter.
• Heat a non-stick skillet over moderate heat and brush with some melted butter. Working in batches, drop tablespoonfuls of batter into skillet to form pancakes 1 1/4 inches in diameter. Cook pancakes until bubbles appear on surface and undersides are golden, about 1 minute. Turn pancakes and cook until undersides are golden. Transfer pancakes to a rack and cool.
• Spoon about 1/2 teaspoon sour cream onto center of each pancake and top with a twisted smoked salmon strip and a coriander leaf.

CHIVE PANCAKES WITH GORGONZOLA AND BACON

Steps:

• For the pancakes: In a bowl, combine the flour, baking powder, and salt. Make a well in the center of the flour and add the eggs, milk, chives, and the olive oil. Gradually combine the flour into the wet ingredients and stir until smooth.
• Coat a large saute pan with olive oil and put over medium-high heat. When the pan is hot, drop the batter by teaspoonfuls into the pan. Cook until bubbles form on the top of the pancake, about 1 minute. Flip and cook on the other side. Remove the pancakes to a large plate and cool. Continue making pancakes until all the batter is used.
• In a medium bowl, combine the Gorgonzola and mascarpone and put it into a pastry bag. Pipe the Gorgonzola mixture onto the pancakes. Top with shards of the crispy bacon and chives. Arrange on serving platters and serve. Coolio!

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.

SMOKED WILD IRISH SALMON WITH CHIVE PANCAKES

Steps:

• To make the dressing, place the wholegrain mustard in a bowl, then using a whisk, add the olive oil slowly. Add a squeeze of lemon, season to taste, then set aside.
• To make the pancake mixture, mix together the eggs, flour, milk and chopped chives until smooth. Season with pepper and salt, if you want
• Heat a medium non-stick frying pan over a highish heat. Using a piece of kitchen paper wipe the pan with some vegetable oil. Pour a ladleful of the pancake batter into the pan and swirl to cover the base. Cook for about 1 min, then flip, cook for 30 secs more, remove and place on greaseproof paper. Repeat until you've made all six pancakes, then set aside.
• To serve, arrange handfuls of salad leaves in piles on the side of each of six plates. Fold pancakes into four and sit next to the leaves. Loosely drape two slices of smoked salmon over the leaves and pancakes. Tuck two slices of lemon and a few chives under the salmon, then drizzle the mustard dressing over everything and serve.

SALMON FILLETS WITH SWEET RED PEPPER SAUCE

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.