Smoked Salmon and Dill Mini Pancakes with Horseradish Dip
These Smoked Salmon and Dill Mini Pancakes with Horseradish Dip are a perfect appetizer to serve with a glass of sparkling wine and an excellent addition to any brunch | Imagelicious
In a large bowl, mix together all the dry ingredients.
Add chopped dill, diced smoked salmon and chopped capers. Mix well to incorporate all the ingredients.
Add the egg, buttermilk and olive oil. Mix until flour disappears. Do not over mix, it's fine to have lumps.
Heat a large nonstick pan to medium and brush with oil.
Place teaspoons of batter onto the pan to make 2-inch diameter pancakes.
Cook 2-3 minutes on one side until the top stops being shiny and bubbles appear. Flip and cook for another 2 minutes. Adjust the heat on the pan as needed.
To make the horseradish dip, mix all the ingredients well and add salt to taste. You can use mixer for a smoother texture, I used just a spoon.