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Home » Recipes » Tea Smoked Salmon with Sweet Potato Pancake
Courtesy of:
The Heat 
Episode:
Opera House 
Host:
Mark McEwan  
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Tea Smoked Salmon with Sweet Potato Pancake


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Yield: 1 cup
Ingredients:

Tea Smoked Salmon

  • 1 lb. cured Atlantic salmon (sliced)
  • Lime segments
  • Chive sticks
  • Mustard crème fraiche

Sweet Potato Pancake

  • 2 cups flour
  • 7 tsp baking powder
  • 2 x eggs
  • 4 cups sour cream
  • 8 ounces milk
  • 4 tsp butter
  • 5 ounces brown sugar
  • 2 tsp molasses
  • 2 cups of table cream
  • Salt and pepper to taste

Mustard Crème Fraiche

  • 1 tbsp lemon juice (fresh)
  • 1/2 tbsp white wine vinegar
  • 4 tbsp Dijon mustard
  • Salt and white pepper to taste
 

Sweet Potato Pancake

  1. Roast potatoes (skin on) until very tender, pass through a tamis after peeling and reserve.
  2. Mix all dry and liquid ingredients separately.
  3. Combine both and then fold on potato.
  4. Whisk until smooth.

Mustard Crème Fraiche

  1. Condition crème fraiche: With bowl and whisk, or in Kitchen Aid mixer, beat until smooth (no lumps!)
  2. Fold in mustard, using a rubber spatula, following with lemon juice, vinegar and seasoning. Store in refrigerator until ready for use, will last a few days.
  3. Note: When purchasing crème fraiche, look for a thicker product. The thicker your base, the better your final product will be.