SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Wild Rice Pancakes with Smoked Trout and Creme Fraiche

Makes: 10 servings
Wild Rice Pancakes with Smoked Trout and Creme Fraiche
Ingredients
  • 1/2  cup  milk
  • 1/3  cup  cornmeal
  • 1/3  cup  all-purpose flour
  • 1/4  cup  butter, melted
  • 1 1/2  cups  cooked wild rice, drained and cooled
  • 2  egg yolks
  • 1/2  teaspoon  kosher salt
  • 1/2  teaspoon  ground black pepper
  • 1  tablespoon  snipped fresh parsley
  • 2  egg whites
  •  Clarified butter or canola oil
  • 4 6  ounces  smoked trout, broken into pieces (or thinly sliced smoked salmon)
  • 1/2  cup  creme fraiche or dairy sour cream
  • 2  ounces  caviar (optional)
  • 2  tablespoons  fresh snipped chives
Directions

1. 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.

2. 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.

3. 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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe