Caviar & Smoked Salmon Pancakes
An ideal appetizer on its own or with a side salad - serves 4
- 6 eggs
- 8 fl oz light cream
- 3 oz of plain flour, sifted
- 4 oz butter
- 3½ oz Osetra Caviar
- 8 oz smoked salmon, sliced thinly
- black pepper, freshly ground
- lemon slices (thin)
- dill, fresh
- soured cream
Preheat the oven to 400° F. In a mixing bowl beat together the light cream, flour and pepper until smooth. You can also use a food processor for this step. While beating vigorously, add one egg at a time until creamy. Over a low heat, melt the butter in an 8 inch omelette pan with an ovenproof handle. Pour the batter in the pan and cook for 2 minutes. After 2 minutes transfer the pan to the oven and cook for about 8 minutes until set. Remove from the oven and cover with some of the smoked salmon. Cut into 8 slices and put a thin slice of lemon on each slice. Arrange onto 4 serving plates. Cut the remaining smoked salmon into ribbons and arrange around the lemon slices. Place two oval mounds of caviar on each plate (be sure to use non-metallic spoons for this!). Garnish with a little dill and serve with soured cream on the side.