I realized I hadn’t posted this recipe I thought I had shared, thanks to a friend’s inquiry. Despite searching for it, I only found the picture. Here’s the written recipe that I made for our Christmas gathering.
“A mini pancake is a small version of a traditional pancake, made with flour, milk, and eggs, and can be served as a sweet breakfast, dessert, or nutritious finger food.” I bought the mini pancakes, will try make one day my own.
“Crumbed eggplant is a crispy, meat-free dish made from eggplant slices coated in egg and breadcrumbs, providing dietary fiber, vitamins, and antioxidants. It serves as a versatile alternative to chicken schnitzel and can be fried, baked, or air-fried for a healthier option. The eggplant’s purple skin contains nasunin, promoting brain health, while the vegetable supports digestive health, regulates blood sugar, and lowers bad cholesterol, making it a suitable substitute for those reducing animal products.”
“Deviled eggs are hard-boiled eggs filled with a creamy yolk mixture, providing about 6 grams of complete protein. They are rich in choline, which enhances brain health, and contain antioxidants lutein and zeaxanthin for vision health. Additionally, they are a good source of fat-soluble vitamins, including Vitamin D and Vitamin B12.”
Finally, I have the recipe written down. It’s creative fun, best entrees for Christmas. It’s healthy, colourful and delicious. Let’s cook!!!
Ingredients
Smoked salmon devilled egg mousse
6 large eggs
100 g cream cheese, softened
100 g cold-smoked salmon, finely chopped or blended
1 Tbs sour cream
1 Tsp fresh lemon juice
1 Tsp Dijon mustard
1 Tbsp fresh dill, chopped
pinch of black pepper
pinch of salt
extra dill, garnish
Eggplant crumbed
1 large globe eggplant, sliced into 1/4-1/2 inch thick
2 large eggs, beaten
1 c dry breadcrumbs
1 Tsp garlic powder
1 Tsp dried oregano
1/2 Tsp chili powder (OPT)
salt
black pepper
oil
Mini pancake with cheese cream salmon
1 packed mini pancakes, about 20
200 g cold thinly sliced salmon, bought
100-150 g cream cheese, softened
smoked salmon mousse
Method
Smoked salmon devilled egg mousse
Place 6 large eggs in a medium saucepan and cover with cold water, ensuring there is at least 1 inch of water above the eggs. Place the saucepan over high heat and bring it to a rolling boil. Once the water is boiling, turn the heat off, but leave the pot on the burner. Cover the pot securely with a lid.
Let the eggs sit in the hot water 12 minutes for perfect, creamy yolks without the dry, green ring. While the eggs are sitting, prepare a bowl of cold water and ice. After 12 minutes, immediately transfer the eggs into the ice bath using a slotted spoon. Let them chill for at least 15 minutes in fridge.
After 15 minutes in fridge, remove from fridge. Gently tap and peel the eggs. For the smoothest whites (ideal for a mousse), peel them under cool, running water so the shells slip right off. Slice the chilled hard-boiled eggs in half lengthwise and carefully using a teaspoon to scoop the cooked yolks into a food processor bowl.
Add the smoked salmon, cream cheese, sour cream, lemon juice, chopped dill, and Dijon into food processor bowl with yolks. Blend until it achieves a smooth, mousse-like consistency. Season with salt and pepper to taste. Using a teaspoon, spoon enough mousse into the egg white hole. Place in a plate. Repeat the process until all egg white are filled. Garnish with dill.
Cover with cling wraps, making sure cling wrap not touching the mousse. Then place into fridge until needed. Cover with cling wrap the remaining smoked salmon devilled egg mousse, place in fridge to use on mini pancakes later.
Eggplant crumbed
Sprinkle salt over your eggplant slices and let them sit for 15 minutes. Wipe away the moisture with a paper towel. This removes bitterness and ensures a crispier texture. In a shallow bowl, whisk the eggs. In a separate bowl, mix the breadcrumbs, garlic powder, oregano, chili powder if using, salt, and pepper.
Dip each eggplant slice into the egg, letting the excess drip off, then press it firmly into the breadcrumb mixture so it’s fully coated. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the eggplant slices in a single layer.
Cook for 3 to 4 minutes on the first side until golden brown, then flip and cook for another 2 to 3 minutes. Transfer the cooked slices to a plate lined with a paper towel to absorb any excess oil. Transfer to a foiled lined baking tray. Put it into oven at 25 degrees C, to keep warm. Do watch and make sure not burn.
Mini pancake with cheese cream salmon
Open the packet of mini pancake. Place the mini pancakes in a single, even layer on a microwave-safe plate. Don’t pile them on top of each other. Cover the plate with a slightly damp paper towel. This traps steam and prevents them from drying out without making them soggy.
Microwave in short bursts of 15 to 30 seconds depending on how many you are heating. A single serving usually takes only 30 to 45 seconds total. Feel a few to see if they are heated through. Overheating is the main cause of rubbery pancakes.
Let it sit for about 5 minutes before spreading some cream cheese on it. Next place some cold thinly sliced salmon on top of cream cheese. Now dollop some smoked salmon devilled egg mousse on top. Plate them onto serving plate. Repeat the process until all mini pancakes are layered with cream cheese, cold thinly sliced salmon and dollop smoked salmon devilled egg mousse.
Serve them all at once, mini pancakes with cheese cream, salmon and smoked salmon devilled egg mousse, warmed eggplant crumbed, and smoked salmon devilled egg mousse. Enjoy!!!
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