Leek and Sorrel Pancakes with Smoked Salmon
Serves: 4
Preparation time: 30 min.
Sorrel is one of those vegetables that are a rare feature in many kitchens. It has a tangy and slightly lemony flavor. Just like spinach it shrinks when cooked loosing its bright green color and turning into a shade of olive green. It is used in soups, as a side dish for meat roasts or mixed in salads.
This recipe from Israel probably has its origins in Russia. If you can't get your hands on sorrel use spinach or rocket (arugula).
Ingredients:
- 4 tbsp (1/4 cup) butter or margarine
- 2 cups finely chopped leeks (white part only), you need about 1 medium sized leek
- 2 cups sorrel (or spinach or arugula/rocket) cut in chiffonade (fine stripes), use about 1 bunch of sorrel, stems removed
- 2 eggs
- 4 tbsp (1/4 cup) all purpose flour
- Salt and freshly ground pepper
- 4 tbsp of olive oil to fry the pancakes
- 4 oz. thinly sliced smoked salmon
- 1/2 cup sour cream, crème frâiche or fresh goat cheese
- freshly chopped chives for garnish
Preparation:
Heat butter in a skillet over medium high heat. Add chopped leeks and sauté until tender about 5 minutes stirring constantly. Do not let it brown. Add the sorrel chiffonade and continue cooking until wilted, about 2-3 minutes. Remove from the heat to cool.
Beat the 2 eggs in a bowl until they are frothy. Add flour little by little until it is smooth. Add the cooled leek-sorrel mix. Stir it well to combine.
Heat 2 tbsp of olive oil in a skillet until it just starts smoking. Do not overheat. Add the leek-sorrel batter by the tablespoon, about 1 full tablespoon per patty. Fry them until they are golden brown on each side, about 3-4 minutes on each side. Set aside on paper towels until ready to serve.
To assemble the dish: Serve 2 leek-sorrel patties per person. Top it with the sliced smoked salmon. Serve with a dollop of sour cream, crème frâiche or fresh goat cheese. I used this dish as a main course accompanied by roasted potatoes.