Smoked salmon party bites

Summer's nearly here and it's party time. Impress your friends with these savoury salmon bites!

MasterChef

Photography by Sam McAdam

• Ingredients

• 60g (1/3 cup) wild rice, cooked 
• 3 eggs, separated (see Separating Eggs, below)
• 60g butter, melted, cooled, plus 1 tbs extra
• 240g (1 cup) firm ricotta (see note)
• 2 tsp caster sugar
• 1 lemon, zested
• 40g (1/4 cup) wholemeal flour
• 1/2 tsp baking powder
• 2 tbs baby capers
• 2 tbs roughly chopped dill, plus extra sprigs, to serve
• 160g (2/3 cup) creme fraiche (see note)
• 200g smoked salmon (see note)

1. Step 1
   To prepare pancake batter: Place cooked rice, egg yolks, melted butter, ricotta, sugar, lemon zest and 1/2 tsp salt in a large bowl and whisk until combined. Sift over flour with baking powder, returning wheat bran from the sieve to the bowl. Stir to combine.
2. Step 2
   To whisk egg whites: Using an electric mixer, whisk egg whites and a pinch of salt to stiff peaks. Add one-third of the egg whites to batter. Using a spatula or large metal spoon, fold in until combined. Add remaining egg whites and fold in until just combined.
3. Step 3
   To cook pancakes: Melt 1 tsp extra butter in a non-stick frying pan over low–medium heat, swirling pan to coat base. Place 1 heaped tablespoon of the batter in pan, then repeat 4 more times until there are 5 small pancakes. Cook for 2 minutes or until golden underneath. Using a spatula, turn over, then cook for a further minute or until golden and cooked through. Transfer to a plate. Repeat with remaining extra butter and batter. Cool. Makes 20 pancakes.
4. Step 4
   To make creme fraiche topping: Process capers and dill in a small food processor until finely chopped. Transfer mixture to a small bowl and stir in creme fraiche until combined. Season with salt and pepper.
5. Step 5
   To assemble party bites Using your hands, tear the salmon into small pieces. Spoon some creme fraiche topping onto each pancake, then top with salmon and extra dill sprigs to serve.
   MasterChef - November 2011 , Page 68
   Recipe by Anna Gare