Wild Rice Pancakes with Smoked Trout and Creme Fraiche
cup butter, melted
cups cooked wild rice, drained and cooled
teaspoon kosher salt
teaspoon ground black pepper
tablespoon snipped fresh parsley
Clarified butter or canola oil
6 ounces smoked trout, broken into pieces (or thinly sliced smoked salmon)
cup creme fraiche or dairy sour cream
ounces caviar (optional)
tablespoons fresh snipped chives
- In a large bowl whisk together milk, cornmeal, flour, and melted butter. Stir in wild rice. Lightly beat egg yolks with a fork and stir into wild rice mixture. Stir in salt, pepper, and parsley. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight); fold egg whites into rice mixture.
- Heat a nonstick skillet or griddle over medium heat. Add a little clarified butter. Ladle about 1/4 cup of batter onto heated surface and cook about 1 minute or until bubbles appear uniformly on upper side and bottom is browned. Turn pancake over and cook about 1 minute more or until bottom is browned. Transfer to a baking sheet and place in a warm oven while cooking remaining pancakes.
- Place pancakes on a serving platter. Top each with some smoked trout, a little creme fraiche, caviar (if desired), and a sprinkle of chives. Makes 10 servings.