RED BELL PEPPER and CORIANDER PANCAKES with SMOKED SALMON
Makes about 45 hors d'oeuvres
Can be prepared in 45 minutes or less.
2/3 cup all-purpose flour
1/4 cup cornmeal
1/2 teaspoon dried hot red pepper flakes
2/3 cup milk
1/2 cup diced red bell pepper
3 tablespoons chopped fresh coriander leaves (wash and dry before chopping)
2 large eggs, separated
1 tablespoon unsalted butter, melted
1/2 cup sour cream
5 ounces smoked salmon, cut into 46 strips
about 46 fresh coriander leaves, washed and dried
In a bowl stir together all pancake ingredients except egg whites and season batter with salt and pepper. In another bowl with an electric mixer beat egg whites until they just hold stiff peaks and gently fold into batter.
Heat a non-stick skillet over moderate heat and brush with some melted butter. Working in batches, drop tablespoonfuls of batter into skillet to form pancakes 1¼ inches in diameter. Cook pancakes until bubbles appear on surface and undersides are golden, about 1 minute. Turn pancakes and cook until undersides are golden. Transfer pancakes to a rack and cool.
Spoon about 1/2 teaspoon sour cream onto center of each pancake and top with a twisted smoked salmon strip and a coriander leaf.