It’s all in the details; these little smoked salmon roses are not only beautiful but they are also very tasty! Perfect for a spring shower or brunch. They were recently featured in the Chicago Tribune Suburban paper!

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Smoked Salmon Roses on Mini Pancakes
Ingredients:
Pancakes:
1 cup flour
½ tsp. salt
1 Tbls. baking powder
1 egg; beat before adding to mixture
2 Tbls. butter; melted
¾ cup milk
Mix the dry ingredients first, combine the egg and butter to the milk and stir into the flour mixture. Let sit 10 minutes. Pour mixture into a pancake pen and using a small round cutter dispense pancake mixture into the cutter on a nonstick skillet (lightly oiled), once it bubbles remove ring and flip, repeat (you can just pipe on to pan but using the ring will make them all the exact same size. Let cool, serve room temperature.

Cream Cheese Mixture:
6 oz. cream cheese; room temperature
1 Tbls. butter; room temperature
½ tsp. minced garlic
1 Tbls capers
1 tsp. each chopped chives
1 tsp. minced Italian flat leaf parsley
1 tsp. fresh lemon juice and
½ tsp. lemon zest
fresh ground pepper to taste
Mix above ingredients together in food processor.
To assemble:
8 oz. smoked salmon (2 packages)
Lay a slice of smoked salmon on your work surface; smoked salmon comes pre-sliced. Use a paring knife cut a 3-inch-long piece of salmon, approximately ¼ inch wide. Cut the strips from the edge of the salmon slice, so that the naturally ragged edge of the salmon slice is included in the strip, this will be the outer pedals of the rose. You can piece together broken strips of the salmon and roll up.

Hold the rose from the base then gently peel back the rolled salmon slightly, to open up the smoked salmon rose. Set aside on a clean plate.

Spoon cream cheese mixture into a piping bag with a star nozzle and pipe little rosettes onto each pancake or simply spread the room temperature mixture.
Place a smoked salmon rose on top of each pancake and garnish with chives. Makes about 38-40 roses.

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