Gluten-Free Nordic Salmon & Leek Pancake Bites

Allergens

Dairy, Eggs

Ingredients

• 2 cups gluten
• free all
• purpose flour
• 1 ½ cups milk
• 2 large eggs
• 3 tbsp melted butter
• 1 tsp salt
• ¼ tsp ground white pepper
• 4 salmon fillets, skin removed and cut into bite
• sized pieces
• 2 leeks, thoroughly cleaned and thinly sliced
• 2 cups heavy cream
• Fresh dill, for garnish
• Lemon zest, for garnish

Instructions

1. In a large bowl, whisk together the gluten free flour, milk, eggs, melted butter, salt, and white pepper until smooth.
2. Heat a non stick skillet over medium heat. Pour 1/3 cup of the batter into the skillet, spreading it evenly to form a thin pancake. Cook for 2 3 minutes on each side until golden brown. Repeat with the remaining batter, setting aside cooked pancakes on a plate.
3. In another non stick skillet, sauté the leeks over medium heat until softened, about 5 minutes. Add the salmon pieces and cook for an additional 3 4 minutes until heated through. Gently stir in the heavy cream and let it simmer for 2 3 minutes to thicken slightly.
4. To serve, fold each pancake into a triangle or quarter circle, and place two salmon bites on top. Drizzle with the leek cream sauce and garnish with fresh dill and lemon zest.

Chef’s Insight

The balance of flavors and textures in this dish makes it perfect for entertaining guests.

Notes

Adjust the white pepper to taste, as some may prefer a milder spice level.