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Wild Rice Pancakes with Smoked Trout and Creme Fraiche

Makes: 10 servings
Wild Rice Pancakes with Smoked Trout and Creme Fraiche
  • 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

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.

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