The Savory Pancakes with Avocado and Salmon are perfect for an appetizer or as a starter for a seafood dinner. Pair them like a sandwich and stuff them with slices of salmon and fresh avocado, seasoned with a bit of salt and pepper, and they will be perfect.
I can see these Savory Pancakes with Avocado and Salmon fitting well among the Christmas Eve appetizers or for a seafood-based Christmas or New Year’s Eve lunch.
They are prepared in no time and can be stored in the refrigerator well-sealed in an airtight container for up to 3 days without filling.
Of course, these Savory Pancakes with Avocado and Salmon are perfect to serve with a glass of sparkling wine.
If you like salmon and are on the hunt for tasty recipes, you can check out the salmon appetizers, and if you are looking for really delicious things, these Christmas appetizers are perfect.
Below, I leave you with other simple and tasty recipes to make with smoked salmon, and then we go right after the photo to discover how to prepare the Savory Salmon Pancakes!!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Savory Pancakes with Avocado and Salmon
- 2 eggs (large)
- 1.75 cups type 1 flour
- 1 cup milk
- 1.5 tbsp extra virgin olive oil
- 2 pinches salt
- 7 oz smoked salmon
- 1 avocado
- 3.5 oz cream cheese (such as Philadelphia or Robiola)
- to taste chives
Tools
- 1 Bowl
- 1 Whisk
- 1 Pan non-stick
- 1 Ladle for soups
Preparation of Savory Pancakes with Avocado and Salmon
Preparing Savory Pancakes with Salmon and Avocado is very simple.
First, beat the eggs with the milk, a pinch of salt, and the extra virgin olive oil in a bowl.
Add the flour all at once and, using the whisk, incorporate it well.
You need to obtain a smooth batter without lumps and fairly thick.
Heat a non-stick pan very well (if you’re unsure, you can grease it with a little extra virgin olive oil and spread it with paper towels).
Pour a ladleful of pancake batter into the pan. If it struggles to flatten, help it along with the back of the ladle to spread the pancake.
Prepare two at a time, more or less large, and after 4 minutes (they will already be golden), lift them with a spatula and turn them over with a quick motion.
Cook them on the other side for another 3 or 4 minutes until they are well browned, then keep them warm between two plates.
When your pancakes are ready, pit an avocado by cutting around the pit, then twist the flesh around itself to remove the pit.
Gently scoop out the flesh with a small knife or spoon and cut it into thin slices, season with salt, pepper, and 1 tablespoon of lemon juice.
Spread some cream cheese on each pancake, then cover one with slices of salmon, place avocado slices on top, and close with the second pancake.
If you want to enrich them further, before spreading the cheese, mix it with some finely chopped chives.
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How to Store Savory Pancakes with Avocado and Salmon
You can store them without filling, and once cooled, place them inside an airtight container in the refrigerator for up to 3 days.
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