Brother David’s Famous Roasted Corn Pancakes topped with Smoked Trout Appetizers

Season 3, Episode 24 (12.21.16)
[chef: Laura Ray]

The warm corn pancake topped with the cold trout salad is an amazing combination!

Smoked Trout Salad:
• 12 oz. Smoked Trout (Remove skin and bones)
• 1/3 Cup Hellman’s Mayonnaise
• 1 Tbsp. Lemon Juice
• ¼ Cup Diced Green Onion
• ¼ Cup Diced Celery
• 2 Tbsp. Chopped Chive
• Kosher Salt and Pepper to Taste

Crème Fraiche Topping:
• 1/3 Cup of Crème Fraiche
• 1 Tbsp. Finely Chopped Fresh Dill

• 2 Cups of Buttermilk ‘Complete’ (all you add is water) Pancake Mix
• 1-1/2 Cups Water
• 1 Cup of Roasted Corn (You can either roast it yourself or you can find it in the Frozen Foods Vegetable department)
• 1/2 Tablespoon Butter

Smoked Trout Salad: 
• In medium sized bowl, blend all ingredients with a fork to make a ‘chunky’ dip.
• Cover and refrigerate for 30 minutes.

Crème Fraiche Topping:
• Mix in small bowl and refrigerate.

• Mix pancake batter together in small bowl. Add Roasted Corn to the batter.
• When you are ready to serve, in large frying pan, melt ½ tablespoon of butter over medium heat.
• Spoon pancake batter in pan, making approximately 8 small ‘fifty-cent’ piece sized pancakes.
• Fry the pancakes by letting the bottom of the pancake fry until it is brown and crispy.
• Quickly flip all of the pancakes, and make sure the other side is brown and crispy as well.

Place pancakes on nice holiday platter, spoon the trout mixture on top of pancakes, and top with Crème Fraiche and dill mixture. Garnish with chopped dill.

Serve and Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s