These canapés catch the eye at once: golden mini pancakes, a delicate creamy spread, punchy herring and the glint of salmon roe. Simple to make, striking on the platter, and just right for a buffet, a celebration or a relaxed brunch.
Ingredients
- Milk — 250ml (1 cup)
- Egg — 1
- All-purpose flour — 160g (1 1/4 cups)
- Baking powder — 1 tsp
- Sugar — 1 tsp
- Salt — 1/2 tsp
- Unsalted butter, melted — 30g (2 tbsp)
- Ground turmeric — 1/2 tsp (for a golden color)
- Neutral oil for frying — 2 tbsp
- Lightly salted herring fillet — 150g (5 1/3 oz)
- Sour cream, 20%, or cream cheese — 120g (4 1/4 oz)
- Salmon roe — 80g (2 3/4 oz)
- Red onion — 50g (1 3/4 oz)
- Dill — 10g (1/4 cup)
- Lemon juice — 1 tbsp
- Lemon zest — 1/2 tsp
- Ground black pepper — a pinch
Step-by-Step Recipe
- Prepare the topping: cut the herring fillet into small batons. Slice the onion very thinly and soak it in cold water for 5 minutes, then pat dry.
- For the cream, mix the sour cream or cream cheese with the lemon juice and zest, a pinch of pepper and finely chopped dill. Chill until needed.
- In a bowl, combine the dry ingredients for the pancakes: flour, baking powder, sugar, salt and turmeric.
- In a second bowl, whisk the egg with the milk, then pour in the melted butter.
- Fold the wet mixture into the dry ingredients and stir just until smooth, without overmixing. Let the batter rest for 5-10 minutes.
- Heat a skillet over medium heat and lightly brush with oil. Spoon in about 1 tbsp of batter at a time to form mini pancakes about 2 1/2 to 3 inches across.
- Cook for 1-2 minutes, until bubbles appear and the undersides are golden, then flip and cook for another 40-60 seconds. Transfer to a rack to keep the texture tender.
- To assemble, top each pancake with a teaspoon of cream, a piece of herring, a little red onion and about 1/2 teaspoon of roe. Finish with a dill sprig.
- Serve at once, while the pancakes are still warm and fragrant.
Serving and Pairings
- Serve on a chilled plate or slate so the roe keeps its clean, firm pop.
- Lovely with sparkling wine, a crisp dry white, chilled vodka or a tart fruit punch.
- Add a final contrast with a few drops of extra-virgin olive oil and a light pinch of freshly ground pepper.
Nutritional Value
| Per serving | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 13 g |
| Fat | 16 g |
| Carbohydrates | 24 g |
| Fiber | 2 g |
| Sugars | 3 g |
| Sodium | 900 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Gluten-free: swap the all-purpose flour for a 1:1 rice flour blend and add a pinch of xanthan gum.
- Even more tender: replace half the milk with buttermilk and boost the baking powder with 1/4 tsp baking soda.
- More golden color: replace the turmeric with saffron, steeping a pinch in warm milk for 5 minutes.
- No-fish version: use cream cheese, cucumber and capers, with a little lemon juice.
- Make ahead: bake the pancakes and refrigerate in a container for up to 2 days; keep the cream and toppings separate, then assemble just before serving.
FAQ
What can I use instead of salmon roe?
Capelin roe, pike roe, or even capers or finely chopped olives work well for a salty note.
How do I make the mini pancakes even fluffier?
Use warm milk, avoid overmixing, and let the batter rest for 10 minutes before frying.
Can I prepare this appetizer in advance?
Bake the pancakes the day before and store them in a container. Keep the cream, herring and roe separate, then assemble the portions just before serving.