Salmon and cucumber terrine on pancakes
200g smoked salmon, cut into tiny squares 1 firm cucumber, halved lengthwise, seeds removed and cut into very small squares 2 tbsp lemon juice 1 onion, grated 100g cream cheese 125ml sour cream 2 tsp gelatin powder 2 tbsp cold water oil, for greasing 1 1/2 cups flour 10g instant yeast 1 tbsp sugar 250ml milk, lukewarm 2 eggs, separated 2 tbsp butter, melted
1To
make the terrine, mix together the salmon and cucumber. In a separate bowl, mix together the lemon juice, onion, cream cheese and sour cream, then season.
2Sprinkle
the gelatin over the cold water and allow to stand for 10 minutes. Soften the gelatin in a microwave oven or over hot water then add cream cheese mixture. Allow to thicken slightly. Add a few spoonfuls of the salmon mixture and reserve the rest. 3Grease
6 small ramekins with oil. Half fill each ramekin with the reserved salmon-cucumber mixture then top with the cream cheese mixture. Cover and cool until firm. 4To
make the pancakes, mix 3/4 cup of flour, yeast and sugar in a bowl. Make a well in the centre and add the milk. Cover lightly and allow to stand in a warm place for about 1 hour or until the surface of the mixture is covered in little bubbles.
5 In a separate bowl, beat together the egg yolks, melted butter and a pinch of salt, then add to the yeast mixture with the rest of the flour. Mix well. Cover again and allow to rise for 30 minutes (or until it is double the volume).
6Beat
the egg whites until stiff and fold into the batter. Allow to stand for a while, and then fry spoonfuls in shallow oil until golden brown and cooked on both sides. Turn over once. Serve lukewarm in stacks of two, topped with a terrine unmoulded from the ramekin. Drizzle with pesto vinaigrette and garnish with basil.