Ingredients
- Mustard Dressing:
- 4 oz. dijon mustard
- 1/2 c. champagne vinegar
- 2 T. chopped shallots
- 2 T. ground coffee
- 1 T. grapeseed or canola oil
- Salad:
- 6 oz. smoked salmon, cut into thin 1" strips
- 2 oz. green beans, tipped and blanched
- 6 ea. cherry tomatoes
- 1 ea. medium fennel bulb, shaved
- 1/2 ea. small Avocado From Mexico, halved, pitted, peeled, and cubed
- Watercress Puree:
- 1/2 ea. bunch watercress, tough stems trimmed away and coarsely chopped
- 1/2 ea. small Avocado From Mexico, halved, pitted, peeled, and diced (other half from salad)
- 1 T. drained white horseradish
- Salt and pepper to taste
- Flapjack Batter:
- 2-1/4 c. all-purpose flour
- 1/4 c. sugar
- 2 T. baking powder
- 3/4 T. baking soda
- 2-1/4 c. buttermilk
- 4 T. unsalted sweet butter, melted (1/2 stick)
- 3 ea. large eggs, whites and yolks separated
- Unsalted butter for griddle as needed
- Salmon:
- 1 T. unsalted sweet butter
- 4 ea. 4-oz. salmon filets
Instructions
- For Mustard Dressing: In a blender, whirl mustard, vinegar, shallots, ground coffee, and oil until smooth. Set aside.
- For Salad: In a mixing bowl, combine smoked salmon, green beans, tomatoes, shaved fennel, and cubed avocado. Set aside.
- For Watercress Puree:In blender, whirl watercress, avocado, horseradish, salt, and pepper until smooth.
- For Flapjacks: Preheat oven to 200°F. Line baking sheet with parchment paper. Set aside.
- In a medium bowl, combine flour, sugar, baking powder, and baking soda.
- In a large mixing bowl, whisk together the buttermilk and melted butter. When they are well combined, whisk in the egg yolks until well blended. Set aside.
- Using an electric mixer, beat the egg whites until soft peaks form. Pour the buttermilk mixture into the dry ingredients and mix them together to just blend. Do not overbeat. Using a rubber spatula, gently fold in the egg whites to just incorporate. Stir the Watercress Puree into flapjack batter.
- Heat a non-stick griddle over medium heat. Coat griddle lightly with butter. Spoon the batter, about 1/4 cup at a time, onto the hot griddle in neat circles. Cook for about 3 minutes or until the top is filled with bursting bubbles and the bottom is golden. Turn and cook the remaining side. Transfer cooked flapjacks to baking sheet and keep warm in oven until all they are all cooked. Makes about 12 flapjacks.
- For Salmon Filets: In a non-stick skillet, melt butter over medium heat. Add salmon filets and cook until crusty brown on top. Flip salmon over and cook until just opaque in center, about 4 minutes.
- To Serve: Place 3 pancakes on each of 4 plates. Add a piece of cooked salmon. Top with dressed salad.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
