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Just Five: Scallion pancakes with smoked trout

January 9th 01:01pm, 2013



These pancakes are fun as a side dish or as an appetizer (served with a little crème fraîche, perhaps?). The green color is a bit shocking; I immediately wanted to serve them with a corn salad of some kind. The smokiness of the trout mixed with the sharpness of the scallions is really a lovely combination. If you have trouble finding smoked trout, it’s fairly easy to smoke it yourself. If you prefer not to use smoked trout, plain cooked trout, seasoned with salt, pepper and a squeeze of lemon, will still work wonderfully in this dish.

Scallion Pancakes with Smoked Trout
Inspired by Mark Bittmann
Makes: about 10 3 to 4-inch pancakes

4 bunches scallions (green onions)
1 egg
1 Tbsp. soy sauce
½ tsp. salt
½ tsp. freshly ground black pepper
½ cup all purpose flour
5 to 6 oz. smoked trout (about 1 filet)
2 Tbsp. vegetable oil

• Bring a pot of salted water to a boil.
• Take 3 of the bunches of scallions and coarsely chop them, discarding the white ends. Place these in the boiling water for 4 to 5 minutes and then drain, reserving ½ cup of the cooking liquid.
• Place the cooked scallions in a blender with about ¼ cup of the reserved liquid and purée, scraping down the sides as needed. If necessary, add a bit more of the liquid.
• Mince the remaining bunch of scallions and set aside.
• In a medium-sized bowl, whisk the egg and soy sauce together and then add the puréed scallions, salt and pepper. Then, stir in the flour and minced scallions.
• Break the smoked trout into bite-sized pieces and gently fold them into the batter.
• Place a non-stick skillet over medium-high heat. Add the oil and heat until shimmering. Drop the batter by about ¼ cupfuls into the skillet and cook for 2 minutes per side, or until nicely browned, as you would cook a pancake. Serve immediately, or place in a 200 degree oven until ready to serve.

By Dee Ryan

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