Smoked salmon pancakes with cream cheese are a delicious and filling food, used for breakfast and lunch. These flavorful and hearty pancakes find their origin in New York City, where the Jewish people would use it as a nutritious food made ahead of the start of the sabbath. Bagels are an alternative as the base.

The art of making smoked salmon pancakes with cream cheese

First make the pancakes, either by using cake flour and milk and eggs, or use rice flour for a gluten free option.

Once cooled down, spread the cream cheese on top with a knife or spoon, then cover with the sliced smoked salmon and some salad greens. Of course, when you have the option to use self smoked cold smoked salmon, use these. Otherwise us a good store brand.

Roll the pancakes relatively tightly and cut them in 3/4 inch wide slices.  You may add dill or replace the greens by dill weed.

Special equipment

1. a good non-stick frying pan or non-stick cast iron pan

Smoked salmon pancakes with cream cheese ©️ Nel Brouwer-van den Bergh

Smoked salmon pancakes with cream cheese

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Prep Time 5 minutes
Cook Time 10 minutes
5 minutes
Total Time 20 minutes
Servings: 6
Course: Breakfast, Lunch, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

For two pancakes
  • 0.3 lb (150 g) cake flower
  • 1 egg
  • 0.5 pt (300 ml) milk
  • pinch salt
  • 2 tbsp butter for in the pan
for the filling
  • 0.45 lb (200 g) sliced smoked salmon
  • 0.3 lb (140 g) cream cheese
  • some salad greens and/or dill weed

Method
 

Making the pan cake
  1. In a bowl, break the egg, add the milk and mix using a whisk
  2. Add the flour and a pinch of salt and mix to a smooth pan cake dough
  3. Then melt the butter at medium heat in a non-stick pan
  4. Add the dough in the pan and at medium low heat first fry the pan cake at one side
  5. When the top surface area is set, flip the pan cake and lightly brown the other side
  6. Take the pan cake out of the pan and let it cool down on a cutting board
  7. And do it again for the next pan cake
Getting it together
  1. Spread out the cream cheese on one side of a pan cake using a spoon or blunt knife (butter knife)
  2. Place dill herb or salad greens on top
  3. Cover with a layer of thinly sliced smoked salmon
  4. Roll the pancake tightly forming a roll
  5. Cut with a sharp knife 3/4 inch wide rings and serve
  6. Repeat for the other pancake

Notes

Method: pan frying
Food allergy & intolerance information: fish

Remarks

1. You could add herbs to the pancake dough as well

2. You could substitute the smoked salmon by avocado or other smoked fatty fish

3. You can make this dish one day in advance, but better a half day or less; primarily for keeping the dill weed or salad fresh

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