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Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, smoked salmon and caviar pancake canapés. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

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Smoked salmon and caviar pancake canapés is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Smoked salmon and caviar pancake canapés is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have smoked salmon and caviar pancake canapés using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Smoked salmon and caviar pancake canapés:

1. Get for the batter
2. Make ready 55 g x plain flour
3. Make ready 1 x medium egg
4. Take 140 ml x milk
5. Make ready 5 g x melted butter
6. Get 100 g x smoked salmon
7. Take 100 g x creme fraiché or cream cheese
8. Prepare 1 x small jar of fish roe or caviar (opt)
9. Prepare 1/2 packet dill

Top with salmon, shaping it delicately to create pleasant presentation. Add the batter to the pan in teaspoonfuls to make small pancakes. When bubbles start to appear, turn the pancakes and cook for another minute. Set the pancakes aside to cool.

Instructions to make Smoked salmon and caviar pancake canapés:

1. Beat the egg, then whisk in the flour, when that is smooth add the milk. It is easier to add 1/3 of the milk and whisk smooth then add the rest. 1. Decant batter into a jug, then remember that you forgot to add the melted butter. So melt the butter in a crepe or non stick frying pan and add it to the batter. Put the batter in the fridge for 30 minutes or more to thicken slightly.
2. Add a tiny amount of oil to the pan and wipe with kitchen paper, Start making pancakes / crepes. These need to be thin but not so thin that they cannot hold the smoked salmon filling. It's trial and error, the good news is any that don't work out are just lovely with some syrup.
3. When your on a roll with your pancakes it should be easy, flip them with a pallet knife or toss them if you like. when both sides are golden stack them on a plate. When all done and cooled down you can cover and store in the fridge if your making them in advance.
4. Slice the dill with a sharp knife, and beat it into the creme fraiche, if you want your pancakes to be easier to roll and handle you may prefer cream cheese which is firmer?
5. Decide which side of the pancake you want to be the presentation side and sit that face down, then spread a couple of tsp of the dill cream mixture over it but not quite to the edges.
6. Tear smoked salmon into small pieces and arrange them over the pancake, then if using fish roe (the jar I bought was about £5) spoon a small row towards the lower end closest to you.
7. Lift up the edge closest to you and encase it over the caviar, then keep rolling it up like a cigar. Sit the pancake on some cling film and roll up.
8. Twist the cling film at the ends to tighten it up and for extra security you can double wrap. Now store in the fridge until just a few minutes before you serve these canapés They will be fine for up to 24 hours before the pancakes start to get soggy.
9. Unwrap the pancake then just trim of the ends with the sharpest knife you have, I cut mine into six pieces, so I started by slicing into 3 even sized peieces.
10. Slice each 3rd on a diagonal but take care to leave at least 1/2 cm gap at the edge so that the pancake doesn't unravel. I arranged mine on a slate and topped with dill sprigs. Again the creme fraiche makes these very soft so when cutting use a really sharp knife and don't be heavy handed, cream cheese will be firmer and easier to cut.
11. I served mine with a couple of other lovely canapés check out the video if you like. https://www.youtube.com/watch?v=Q3U2V-KFHk0&t=5s

To serve, top the pancakes with a slice of smoked salmon, a small amount of crème fraîche and the caviar. Fresh Corn Blinis with Smoked Salmon and Chive Cream Recipe Traditional blinis consist of flour pancakes topped with sour cream and caviar, but our version features sweet corn pancakes topped with cold-smoked salmon and homemade chive cream. These delicate little pancakes make a tasty smoked salmon starter for a dinner party or gorgeous canapes if you're just putting on drinks for family and friends. The key to getting the authentic taste is the buckwheat. Delia's Blinis with Smoked Salmon and Caviar recipe.

So that is going to wrap it up with this special food smoked salmon and caviar pancake canapés recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!