|That little dark green spot - Prosecco area|
Still. I know that sparkling wines are high on most peoples' lists, and so I am pleased to serve a Prosecco in my part of the wine and food pairing. Prosecco is a grape grown in the hills north of Venice and Treviso, where the towns of Conegliano and Valdobbiadene mark the limits of the Prosecco area. The "Il Prosecco" line covers the lower end wines of Mionetto, though they are still a pleasure with their fresh, crisp, fruity flavors, and easy to open little bottle caps. At the Mionetto Prosecco tasting luncheon, each Prosecco was served with seafood; shellfish in particular. I love seafood, and shellfish in particular, though I have a slight allergy. If I am willing to swell up for a few days, I can eat it. My husband, however, dislikes any seafood, and shellfish in particular. If a very white fish has enough breading and is smothered with enough tartar sauce and ketchup, he will usually tolerate it. Shellfish however, he will not even try. Needless to say, we left that luncheon and he got a burger. I ate everything and some of his!
|Green Pea Pancakes & Smoked Salmon Mousse|
|Green Pea Pancakes|
The Smoked Salmon Mousse is a simple enough recipe. It should not be made more than a couple of days in advance as the fishiness factor rises with time. Here are my recipes:
Green Pea Pancakes
Makes 24 to 34, depending on the measure
|Showing the size|
1 1/2 cups frozen peas
1 teaspoon salt
2 teaspoons capers
1 egg + 1 egg yolk
1 teaspoon lemon zest
1/4 cup loosely packed fresh dill
1/2 cup heavy cream
6 tablespoons flour
Preheat oven to 350 degrees (325 on Convection). Butter the lower half of the muffin tin cups, or use a cooking spray. Set aside.
Set the frozen peas in a colander and run hot water over for a few seconds to soften. Place the drained peas in a food processor. Add the salt, capers, egg and yolk, lemon zest and cream and process until fine. Add the flour and pulse to combine. I find it easier to pour the batter out into a measuring cup before dropping by tablespoon into the muffin cups. Use a tablespoon measure or a small cookie scoop measuring approximately 1 tablespoon. Depending on your measuring, you may get up to 35 pancakes, or as little as 24.
Bake the pancakes for about 8 minutes, or until set and dry, but not browned. Allow the pancakes to cool for about a minute before gently running a small spatula or table knife around the edges to loosen. Turn out onto waxed paper, top sides down, to allow them to cool and dry enough not to stick to each other.
Make Ahead: Set them in a single layer on a tray or baking sheet and freeze solid before stacking them in a well sealed container or freezer zip-top baggies for up to a month.
|Top view of Green Pea Pancakes with Smoked Salmon Mousse|
Smoked Salmon Mousse
|Ateco extra-large open star tip #829|
1 (4.5 ounce) chunk smoked salmon
8 ounces cream cheese
2 - 3 tablespoons lemon juice
1 teaspoon lemon zest
Remove any skin from the salmon, break the fish into chunks and place in a food processor with the cream cheese, scallion (white and light green parts, roughly chopped; reserve the dark green tops to garnish), lemon zest and 2 tablespoons of the juice. Process until very fine. Taste and add more lemon juice if needed. Use a small spoon to place portions of the mouse onto the little green pea pancakes, or if you are adept with an icing bag and tip, use those for a lovely presentation. Garnish the appetizers with thinly sliced dark green scallion tops.
I find that using a piping bag with a large open star tip makes for a beautiful presentation. I love Ateco extra-large open star tip # 829 for this purpose, as well as many other beautiful applications like one giant scallop atop a cake slice. If you do not have a large icing tip, or know how to use an icing bag, just use a spoon to place a small amount of the mousse on the little green pea pancakes.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.