Monday, December 26, 2005
To use up some more of my smoked salmon I cooked up a treat for Michael & I on Christmas morning, we were not expecting the whole family over until dinner time so wanted something nice to start the day.
After doing the Allan Campion cooking class at Vic Market & him making it look so easy I thought I would try this recipe out for myself. Again it was really easy & have heaps of leftover hotcakes to have for brekky over the next few days. Think the corn & smoked salmon teamed with the basil is a great combination too.
The recipe is from 2006 Seasonal Prodcue Diary, here it is
Sweetcorn and ricotta hotcakes with smoked salmon and basil dressing
1 cup basil leaves
1 garlic clove, peeled & sliced
120-160 ml (1/2 - 2/3 cup) olive oil
salt & freshly ground pepper
2 medium eggs
60 ml (1/4 cup) milk
125g (1/2 cup) natural yoghurt
150g (1 cup) self raising flour
1/2 tspn baking powder
1/2 tspn salt
2 corn cobs
olive oil for cooking
rocket to serve
12 slices smoked salmon
Place basil & garlic in food processor & blend until chopped. Slowly add the olive oil until the basil is pureed & forms a thickish sauce. Season with salt & pepper & set aside.
Beat eggs & ricotta. Add milk and yoghurt & beat until smooth. Sift flour with baking powder and salt & add to ricotta base, stir until combined.
Remove husks and silky tassells from corn. Run a sharp knife down each cob to remove the kernels. Stir kernels through pancake mixture.
Heat a heavy based pan over medium heat. Add a splash of oil to hot pan, then a few ladlefuls of ricotta mixture. Mixture should spread to abt 6 cm wide. Cook until bubbles form on top & base is golden brown. Turn over & cook for a further 2-3 minutes. Keep warm until all hotcakes are cooked.
Place one hotcake on each plate, add a handful of rocket, place another cake on top. Add more rocket & arrange 2 slices of salmon on top. Repeat with remaining hotcakes. Drizzle basil oil around hotcakes & serve immediatley
PS - As you can see from the photo I didnt do the fancy arrangement just for the 2 of us!