I have to hurry and post this recipe before fresh peas totally disappear from the markets. Zenchef wants to stay seasonal although he’s been a bit bloglazy lately (yes it’s a new word). I hope health conscious people will appreciate the efforts i made here to incorporate a green vegetable into breakfast. This sneaky cover-up operation transformed a good old pancake into something seemingly… healthy! [cough-cough] All that healthiness was later canceled when i added a big scoop of creme fraiche to the final result. Hey, at least it wasn’t bacon!

I wasn’t even trying to make something healthy and for that matter – i wasn’t even trying to make something green. It’s just happens that peas are green.. and healthy. Weird.  Not only these pancakes score a bright green color but they actually taste like sweet peas, which is what i was going for. Pea flavored breakfast food. No.. let me rephrase that. I wasn’t trying to make breakfast either. Those little suckers were served at a cocktail party and were really popular as such. I think i was just trying to make something orange and green with a touch of yellow because i suck at photography and can’t take picture of monochromatic dishes. Maybe i should’ve become a painter and not a chef. The smoked salmon works beautifully on these pea pancakes and with a dollop of creme fraiche and meyer lemon for the extra zinger you’re in for a treat. You could also add some salmon roe to this if you’re feeling crazy. 

So here you have it, i mean… you’re on your own! Use these pancakes for breakfast, cocktail or dinner or whatever you like. They work well as frisbees too but without the topping. Fun!

• Scotch Smoked Salmon with Pea Pancakes, Creme Fraiche and Meyer Lemon

• Inspired by a recipe by Bill Telepan
• • Serves 4

• • For the pea pancakes:

  • 4 ounces sugar snap peas
  • 1 cup shelled fresh green peas, or frozen
  • 3 tablespoons half & half
  • 1 egg
  • 4 tablespoons flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sugar
  • salt to taste
  • 4 tablespoons butter

  • To finish:

  • 1/2 cup creme fraiche
  • 6 ounces Scotch smoked salmon
  • 1 Meyer lemon, segmented
  • chives
  • salmon roe (optional)

    • For the pea pancakes:

  • Blanch the sugar snaps in a pot of salted boiling water, transfer to an ice bath and drain.
  • Repeat the same step for the shelled peas and mash them with a fork.
  • In a blender, combine the snap peas, and half & half and process until smooth.
  • Add the egg, the flour, the baking powder, sugar and a pinch of salt and process for 15 seconds more.
  • Transfer mixture to a medium bowl and fold in the mashed peas.
  • Melt some butter in a large skillet over medium-high heat and drop tablespoons of batter into the pan. Flip the pancakes when lightly brown and finish cooking. Transfer to paper towels and keep warm.

  • To finish:

  • When ready to serve, place a slice of smoked salmon on a pancake topped with creme fraiche, salmon roe (if using) Meyer lemon and chives.

  

Tags: Appetizer, Seafood