Leek and Sorrel Pancakes with Smoked Salmon

Name: Leek and Sorrel Pancakes with Smoked Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Tbsp butter or margarine; 2 cups (200 g) finely chopped leeks (white and light green parts part only), you need about 1 medium-size leek; 2 cups (60 g) sorrel, spinach or arugula/rocket cut in chiffonade (fine stripes); 2 eggs; 4 Tbsp all-purpose flour; salt and freshly ground pepper; 4 Tbsp of olive oil to fry the pancakes; 4 oz (115 g) thinly sliced smoked salmon; 1/2 cup (120 ml) sour cream, crème fraîche or fresh goat cheese; freshly chopped chives for garnish

Small Plates

Serves 4Ready in 30 min

Nutrition Info

Calories425 kcal
Fat36 g
Carbohydrates15 g
Protein11 g
Fiber1 g

Values are estimated, not lab-verified.

This traditional recipe features sorrel, a once-common herb now largely forgotten in modern kitchens. It has a tart, lemony edge, and like spinach, wilts down and turns olive-green when cooked. It’s used in soups, alongside roasted meats, or in salads. Though this recipe comes from Israel, it likely has Russian roots. No sorrel on hand? Spinach or arugula work as substitutes. Sorrel dates back to medieval Europe, where it was used to add sourness to dishes before citrus fruits arrived on the continent. Once citrus caught on, sorrel faded from use, only to make a comeback in recent years.

Ingredients

4 Tbsp butter or margarine
2 cups (200 g) finely chopped leeks (white and light green parts part only), you need about 1 medium-size leek
2 cups (60 g) sorrel, spinach or arugula/rocket cut in chiffonade (fine stripes)
2 eggs
4 Tbsp all-purpose flour
salt and freshly ground pepper
4 Tbsp of olive oil to fry the pancakes
4 oz (115 g) thinly sliced smoked salmon
1/2 cup (120 ml) sour cream, crème fraîche or fresh goat cheese
freshly chopped chives for garnish

Preparation

Heat butter in a skillet over medium-high heat. Add chopped leeks and sauté until tender about 10 minutes stirring constantly. Do not let it brown. Add the sorrel chiffonade and continue cooking until wilted, about 2-3 minutes. Remove from the heat to cool.

Beat the 2 eggs in a bowl until they are frothy. Add flour little by little and mix until smooth. Add the cooled leek-sorrel mix. Stir it well to combine. Taste for salt and pepper.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 2 tablespoons of leek-sorrel batter per patty to the skillet. Fry them until they are golden brown on each side, about 3-4 minutes on each side adjusting the heat if necessary. Patties should not brown too quickly. Set aside on paper towels until ready to serve.

Assembly: Serve 2 leek-sorrel patties per person. Top it with the sliced smoked salmon. Serve with a dollop of sour cream, crème fraîche or fresh goat cheese. Roasted potatoes, make a fine sidekick for a light lunch.