Wednesday 12 September
We've been enjoying the
succulent Taku salmon products that Andi and Joel sent us from Alaska.
The presence of a can of ruby-red smoked
sockeye salmon, combined with a pound of fresh mushrooms bought on spec and a
little tub of crème fraîche ditto,
inspired us to think of making a lush filling for crêpes.
Holt browsed the intertubes and
was inspired by this recipe, so we took the time to go out and get some fresh
dill (the Great Heat killed off our dill seedlings this year).
First we prepared the pancake
batter, and while it rested, worked on the filling: sliced and sautéed the
mushrooms in butter until they were dark and their liquid almost gone, adding
fresh thyme toward the end; then gently mixed in the big flakes of salmon and the
crème fraîche to just warm.
The recipe makes puffy little blini rather than thin crêpes, which would have required no
baking powder. But we managed to coax it
into four large and two small pancakes to fill, topped with an additional
driblet of crème fraîche and dill for
decor.
The dill and mustard flavorings
make for a perfect savory pancake, so we want to try them with just plain lox
or caviar and sour cream in the future.
But tonight's version was not just gilding the lily, it was coating it
with pearl dust and sprinkling it with uncut rubies.
No comments:
Post a Comment