Yellow Corn Pancakes with Smoked Salmon and Mango-Serrano Crema
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
For the Mango-Serrano Creama:
3/4 cup creme fraiche or sour cream
1 or 2 roasted serrano peppers, finely diced (depending on how spicy you prefer it)
1/2 ripe mango, peeled, seeded, and finely diced
Honey (to taste, depending on how sweet the mango is)
2 Tbsp finely diced red onion
Salt and freshly ground pepper
For the Pancakes:
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 Tbsp honey
1 large egg, beaten
1/2 cup plus 2 Tbsp milk
1 Tbsp unsalted butter, melted
Melted butter (to grease the pan)
24 paper-thin slices smoked salmon
Cilantro leaves
Instructions:
For the Crema:
Combine the creme fraiche, serrano, mango (honey, if needed) and red onion in a small bowl season with salt and pepper. Refrigerate for at least 30 minutes before serving.
For the Panckes:
In a mixing bowl, combine the cornmeal, flour, baking powder, slat and honey. In a separate bowl, whisk together the egg, milk, and melted butter, add the dry ingredients, and mix until just combined.
Heat a large nonstick sauté pan over high heat and spray with nonstick cooking spray. Working in batches, drop the batter by spoonfuls to make twelve 3-inch pancakes. Wipe the pan out with a paper towel and spray with nonstick cooking spray between batches. Cook pancakes until light brown on both sides and set aside, stacked and covered with foil.
Place a pancake on each plate, spread 1 tablespoon of the creme fraiche over each pancake, and place 2 slices of salmon on top. Top with another teaspoon of the crème fraiche and garnish with a cilantro leaf. (I used green onion).
From onehotkitchen-kim.blogspot.com, adapted from Bobby Flay.