Avocado Pancakes With Crème Fraîche And Trout Roe Recipes

SMOKED SALMON FILLETS WITH DILL-PICKLED VEGETABLES, CRèME FRAîCHE & SALMON ROE

Steps:

• First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours - the salt will draw out the moisture.
• Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.
• Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.
• Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.
• Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.
• Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.

AVOCADO PANCAKES

Steps:

• Mash avocados and mix together the next three ingredients.
• Once mixed, stir in the flour and baking powder.
• Heat 1/2 tablespoon butter over medium heat in a 6-inch nonstick skillet.
• Add 1/3 cup of the batter to the pan.
• Top the pancake with 2 ounces crabmeat and gently press into the pancake.
• Cook over medium heat for 3 minutes or until lightly browned.
• Flip when and cook an additional 2-3 minutes or until firm.
• Garnish the pancake with sour cream, fresh tomato salsa or chipotle jam.

AVOCADO PANCAKES WITH CRèME FRAîCHE AND TROUT ROE

Steps:

• TO MAKE THE CRÈME FRAÎCHE: Pour the cream into a glass container or bowl. Stir in the buttermilk, cover, and let the mixture sit in a warm spot until the mixture thickens to the consistency of sour cream, at least 8 hours and up to 24 hours. Cover and refrigerate.
• TO MAKE THE PANCAKES: In the work bowl of a food processor fitted with the metal blade or the jar of a blender, process the onion until pureed. Add the avocado, egg, flour, baking powder, milk, salt, and pepper, and process until the mixture is creamy and resembles breakfast-pancake batter, about 4 minutes. Set a large, lightly oiled skillet over medium-low heat. Drop the pancake batter by tablespoonfuls about 1 inch apart onto the heated skillet. Cook until the pancakes puff up, deflate slightly, and are lightly browned on both sides, 2 to 2 1/2 minutes per side.
• TO ASSEMBLE THE PANCAKES: Top each warm pancake with 1 tablespoon of crème fraîche and 1 teaspoon of trout roe. Serve immediately.
• do it early
• The crème fraîche will keep for 1 week in the refrigerator.
• tips
• If you don't feel like making your own crème fraîche, most grocery stores carry it.
• Many high-end markets, such as Whole Foods and Central Market, carry trout roe. A number of vendors offer it online as well.