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Mini Pancakes with Cream Cheese and Wild Alaska Salmon Roe

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Course Starters
Alaska Product Wild Salmon Roe (Ikura)
Servings 6 personas

Ingredients
  

Pancake Batter

  • 2 large eggs
  • 2/3 cup kefir
  • 3/4 cup rice flour
  • 1 teaspoon baking powder
  • 2 teaspoons vegetable oil
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • Vegetable oil for frying

Cream

  • 1/2 cup cream cheese softened
  • 1/2 cup whipping cream
  • Pinch of salt

Topping

  • 1/3 cup wild Alaska salmon roe
  • Microgreens for garnish

Instructions
 

  • Combine all the ingredients for the pancakes (excluding oil for frying) in a deep bowl. Mix with an immersion blender until almost smooth; don’t over mix.
  • Onto a lightly oiled skillet, drop 1 tablespoon scoops of batter. Cook until bubbles form, about 1 to 2 minutes. Flip pancakes over, cook until done, about 1 minute. Transfer to a large plate/platter.
  • Mix cream, cream cheese and salt with a blender until stiff peaks form. Transfer to a pastry bag fitted with a piping tip (or into a large zip top plastic bag, snipping a lower corner off), then press cream onto top of each pancake.
  • Top each pancake with about 1⁄2 teaspoon salmon roe, and garnish with microgreens.