Potato Crusted Salmon

Michael tries something new with a family favourite, fish. Potato & horseradish crusted salmon with pickle sauce, roasted licorice carrots, sauteed mushrooms with sherry & spinach and mango & strawberry cobbler make up this reinvigorating menu.

• Horseradish Potato Crusted Salmon with Pickle Sauce
• Mango and Strawberry Cobbler
• Roasted Licorice Carrots
• Sautéed Mushrooms with Sherry and Spinach

Horseradish Potato Crusted Salmon with Pickle Sauce

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Salmon

• 2 x russet potatoes, baked and chilled
• 2 tbsp horseradish
• 2 tbsp oil
• Salt and pepper
• 4 x salmon filets, 6 ounces each
• 
  

The Pickle Sauce

• 2 x dill pickles, chopped
• 1 x small bunch dill, chopped
• 1 x green onion, chopped
• 1 tbsp mustard
• 1/2 cup mayonnaise
• The juice from half a lemon
• Salt and pepper

Directions:

The Salmon

1. Preheat oven to 375°F.
2. Grate potatoes through the large holes of a box grater into a medium sized bowl.
3. Stir in horseradish, oil and salt and pepper mixing well.
4. Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
5. Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

The Pickle Sauce

1. Place all ingredients into a bowl and mix well.
2. Serve with salmon.

Mango and Strawberry Cobbler

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Filling

• 2 cups fresh or frozen strawberries
• 2 cups fresh or frozen mango
• 1/2 cup cup flour
• 1/2 cup sugar
• 2 tbsp lemon juice
• 
  

The Topping

• 1 cup flour
• 1/2 cup cornmeal
• 2 tbsp sugar
• Pinch of salt
• 1/2 tbsp baking powder
• 1 stick stick butter, frozen
• 1/2 cup milk

Directions:

The Filling

1. Preheat oven to 375°F.
2. Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
3. Pour into a 2-quart ovenproof casserole or other dish.
4. It is best if the fruit fills the dish but doesn't rise above the edges.

The Topping

1. Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
2. Pour in milk and stir until mixture comes together and forms a rough dough.
3. Place spoonfuls of the dough on top of the fruit evenly covering it.
4. Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
5. Serve warm.

Roasted Licorice Carrots

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Roasted Licorice Carrots

• 6 x carrots, cut into 1-inch pieces
• 1/4 cup vegetable oil
• 1 tbsp ground star anise
• Salt and pepper

Directions:

Roasted Licorice Carrots

1. Preheat oven to 375°F.
2. Place the carrots in an 8" x 8" baking pan or other baking pan.
3. It is best if they form a single layer on the bottom of the pan.
4. Drizzle with oil and toss with star anise, salt and pepper.
5. Roast until carrots are caramelized and tender, about 30 minutes.

Sautéed Mushrooms with Sherry and Spinach

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Sautéed Mushrooms with Sherry and Spinach

• 3 tbsp butter
• 1 lb. button mushrooms, cleaned and sliced thinly
• 1 x large onion, peeled and chopped
• 1/2 cup sherry, Marsala, Madeira or port
• Salt and pepper
• 4 x handfuls of baby spinach

Directions:

Sautéed Mushrooms with Sherry and Spinach

1. Heat a large skillet over medium-high heat and melt butter.
2. When it begins to foam, add mushrooms and onions and sauté until they begin to caramelize.
3. Deglaze the pan with sherry, season with salt and pepper and cook down, scraping up any brown bits from the bottom of the pan.
4. When the sherry has reduced, add spinach and stir until it has wilted.
5. Adjust seasoning and serve immediately.

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Rum Raisin Pork

Molten chocolate cakes with coffee whipped cream headline this dinner of allspice-rubbed pork tenderloin with rum raisin sauce, pear salad with garlic oat crunch & blue cheese dressing, and sautéed spinach with nutmeg.

• Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce
• Chocolate Molten Cakes with Coffee Cream
• Pear Salad with Garlic Oat Crunch and Blue Cheese Dressing
• Sautéed Spinach with Nutmeg

Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce

• 2 x pork tenderloins, silver skin removed and thin end removed and reserved for sauce
• 1 tbsp ground allspice
• Salt and pepper
• Oil
• 1/2 cup water
• 1/2 cup dark rum
• 1/2 cup heavy whipping cream
• 1/2 cup raisins

Directions:

Allspice Rubbed Pork Tenderloin with Rum Raisin Sauce

1. Cut each tenderloin in half yielding four total pieces.
2. Sprinkle with allspice, salt and pepper, rubbing all over the pork.
3. Heat oil in a large skillet over medium high heat and sear pork on all sides, letting it cook for a total of 15 to 20 minutes for medium to medium well.
4. Remove from the pan and let rest on a rack, covered with foil until ready to serve.
5. Remove excess oil from skillet and then place back over heat.
6. Add pork scraps and sear.
7. Add water and deglaze the pan, scraping up any brown bits.
8. Simmer until the water has reduced and dissolved the brown bits into a quick flavourful broth.
9. Remove large pork scraps and pour in rum, cream and raisins.
10. Reduce again until the sauce has thickened.
11. Slice pork in half, on an angle and serve with the sauce.

Chocolate Molten Cakes with Coffee Cream

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Cakes

• 8 ounces bittersweet or dark chocolate
• 2 sticks butter (1 cup)
• 4 x eggs
• 4 tbsp brown or white sugar
• 1 tbsp pure vanilla extract
• 1 tbsp cocoa powder
• Pinch salt
• 6 x ramekins or a muffin pan
• 1 tbsp butter
• 2 tbsp sugar

The Coffee Whipped Cream

• 1 tbsp sugar
• 1 cup 35% whipping cream
• 1 tbsp instant coffee

Directions:

The Cakes

1. Preheat oven to 400°F.
2. Fill a medium-sized pot one third full with water and bring to a simmer.
3. Fit a medium-sized bowl over the simmering water, add the chocolate and butter and let melt.
4. Meanwhile beat the eggs with brown sugar, vanilla, cocoa and salt.
5. Pour in melted chocolate and mix well.
6. Rub each ramekin or the inside of each muffin mold with a thin film of butter.
7. Lightly sprinkle each with sugar and shake to coat the inside.
8. Pour in the cake batter and place on a baking sheet.
9. Bake for 10 to 12 minutes, until the outside of the cakes are baked through but the centers are still a bit runny.
10. Let cool for a few minutes, the cakes will shrink a bit and pull away from the mold.
11. If necessary, run a paring knife around the edges of the cakes to loosen them.
12. Invert onto a plate or all at once onto another baking pan.
13. Garnish with a spoonful of coffee whipped cream.

The Coffee Whipped Cream

1. Whip together the sugar, whipping cream, and instant coffee, until stiff.

Pear Salad with Garlic Oat Crunch and Blue Cheese Dressing

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Garlic Oat Crunch

• 5 cloves garlic, minced
• 1 cups rolled oats
• 3 Tbsps honey
• 1/4 cup olive oil
• 
  

The Blue Cheese Dressing

• 4 ounces blue cheese
• 4 ounces olive oil
• 2 ounces white wine vinegar
• 2 ounces honey
• Salt and pepper

The Salad

• A few handfuls of mixed baby greens, washed
• A few handfuls of baby arugula, washed
• 1 x small bunch watercress, washed and ends trimmed
• 2 x pears, cored and sliced thinly

Directions:

The Garlic Oat Crunch

1. Preheat oven to 325°F.
2. Combine ingredients in a bowl and toss well.
3. Spread out on a baking sheet and bake until golden and crispy, about 10-12 minutes.
4. Let cool.

The Blue Cheese Dressing

1. Place dressing ingredients in a small bowl and puree with an immersion blender or puree in a blender until smooth.
2. Adjust seasoning.

The Salad

1. Place salad ingredients into a large salad bowl and sprinkle with garlic oat crunch.
2. Drizzle with blue cheese dressing and toss well before serving.

Sautéed Spinach with Nutmeg

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Sautéed Spinach with Nutmeg

• 2 Tbsps butter
• 1 x onion, minced
• 1 lb. baby spinach
• 1 tsp ground nutmeg
• Salt and pepper

Directions:

Sautéed Spinach with Nutmeg

1. Melt butter in a large sauté pan and then add onions.
2. Sauté until they are softened, then add spinach.
3. Stir until it wilts and then stir in nutmeg and season with salt and pepper.

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Turkey Tacos

The everyday flavours of Mexico are the inspiration for tonight’s menu of turkey tacos, cheesy quesadillas, avocado and corn salsa, apple pie burritos, and margaritas.

• Apple Pie Burrito
• Avocado and Corn Salsa
• Cheesy Quesadillas
• Margaritas
• Turkey Tacos

Apple Pie Burrito

Yield: 6

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Burrito

• 3 Granny Smith apples, cored and cut into large chunks
• 2 tbsp + 2 tbsp apple juice
• 1 cup brown sugar
• 1 tbsp cinnamon
• 1 tbsp cornstarch
• 1/2 cup chopped walnuts
• 6 flour tortillas
• Dulce de Leche, for garnish

The Dulce de Leche

• 1 can sweetened condensed milk, label removed

Directions:

The Burrito

1. Preheat oven to 375°F
2. Put apples in a pot with all but 2 tbsp of the apple juice, brown sugar and cinnamon.
3. Bring to a boil and then simmer until the apples are beginning to break down and thicken, about 15 minutes.
4. Stir cornstarch into the remaining 2 tbsp of apple juice and then stir mixture into the apples.
5. Stir in walnuts.
6. Lay a flour tortilla onto a flat work surface and spoon a large spoonful of the apple mixture along the edge closest to you.
7. Fold in the sides and then roll up the burrito.
8. Repeat with the remaining tortillas.
9. Place on a baking sheet seam side down and bake until crispy and golden, about 15 minutes.
10. Spoon some Dulce de Leche over burritos and serve.

The Dulce de Leche

1. Place can of milk into a medium saucepan and fill with water, covering the top of the can with at least 2 inches of water.
2. Place over medium-high heat and bring to a boil. Simmer can for 3 hours, adding water if necessary to keep the can submerged.
3. Do not let the pan boil dry or the can could explode, as long as it is submerged in hot simmering water it is safe!
4. Remove can and let cool completely.
5. The milk will be transformed into a very thick, dark caramel. Spoon over burritos.

Avocado and Corn Salsa

Yield: 2

Ease of Preparation: Easy
Yield: 2 cups
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Avocado and Corn Salsa

• 1 cup frozen corn
• 1 x avocado, pit removed and flesh chopped
• 1 x small red onion, chopped
• Juice of 1 lime
• 1 tbsp ground cumin
• 1 x small bunch fresh cilantro, chopped
• Sea salt
• Dash hot sauce

Directions:

Avocado and Corn Salsa

1. Toss all the ingredients together and either serve immediately or refrigerate overnight.

Cheesy Quesadillas

Yield: 4

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Cheesy Quesadillas

• 4 x flour tortillas
• 1 cup Monterrey Jack or cheddar cheese, grated
• Avocado Corn Salsa (recipe from this episode) or other salsa
• Oil

Directions:

Cheesy Quesadillas

1. Lay each tortilla flat and place a large spoonful of salsa along one side.
2. Sprinkle with a quarter cup of the grated cheese and fold tortilla in half, pressing down slightly.
3. Heat a large skillet over medium heat and add oil.
4. Fry the quesadillas on one side until golden and crisp then turn over and toast the other side.
5. Slice into wedges and serve with more salsa and sour cream.

Margaritas

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Margaritas

• 1/2 cup lemon juice
• 1/2 cup lime juice
• 1 cup tequila
• 1 cup Triple Sec or Grand Marnier
• 4 cups ice cubes
• 2 tbsp honey
• 2 whole limes, 1 sliced into rounds

Directions:

Margaritas

1. Place all the ingredients including just one of the limes into a blender and blend until ice is crushed and drink is smooth.
2. Pour into 4 margarita glasses and garnish with a lime round.
3. Serve immediately.

Turkey Tacos

Yield: 4

Ease of Preparation: Easy. A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Filling

• 2 onions, peeled and chopped
• 3 cloves cloves garlic, peeled and minced
• 3 Tbsps olive oil
• 1 lb. ground turkey
• 1 x 28 oz. can whole tomatoes
• 1/4 cup chili powder
• 1 x 17 oz. can black beans
• 12 taco shells

The Salsa

• 2 ripe tomatoes, chopped
• Half a red onion, chopped
• Half a bunch fresh cilantro, chopped
• Juice of 1 lime
• Sea salt

Toppings

• Sour cream
• Sliced green onions
• Grated cheddar
• Lettuce leaves

Directions:

The Filling

1. Sauté the onions and garlic with the olive oil in a large skillet over medium-high heat until they soften, then add ground turkey, breaking it up with a spoon as it begins to brown.
2. When it's browned, add tomatoes and stir, breaking them up with a spoon.
3. Add the chili powder and black beans and season with salt.
4. Let simmer until all liquid has evaporated and mixture is thickened.

The Salsa

1. Toss ingredients together and set aside to let flavours mingle.

Assembly

1. Line taco shells with a lettuce leaf and then add a spoonful of filling and some salsa.
2. Garnish with your choice of toppings and crunch away!

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Asian Chicken Salad

Michael shows how to take leftovers and make them into something new with Asian chicken salad wrapped in rice paper, potato pancakes with smoked salmon & herb sour cream dressing, baked tomatoes "Provencal", and flambeed bananas served with ice cream.

• Asian Chicken Salad Wrapped in Rice Paper
• Baked Tomatoes ‘Provencal’
• Flaming Bananas
• Potato Pancake with Smoked Salmon and Herbed Sour Cream Dressing

Asian Chicken Salad Wrapped in Rice Paper

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Dressing

• Juice of 2 limes
• 2 tbsp soy sauce
• Dash hot sauce
• Dash sesame oil
• 2 tbsp honey
• 1/4 cup peanut butter
• 
  

The Salad

• 1 x small bundle of rice vermicelli noodles
• 2 x cooked chicken breasts, shredded
• 1 cup snow peas, thinly sliced
• 1 x carrot, peeled and shredded
• 1 bunch cilantro, leaves picked
• 4 x large rice paper wrappers, soaked until soft

Directions:

The Dressing

1. Whisk the dressing ingredients together until they form a smooth dressing.

The Salad

1. Cover the noodles with boiling water.
2. Soak until noodles are softened. Drain noodles well.
3. Place shredded chicken into a large bowl, add noodles, peas, carrot and cilantro leaves.
4. Add dressing and toss well.
5. Place a softened rice paper wrapper onto a kitchen towel and blot dry.
6. Carefully transfer it to a flat work surface and place a large spoonful of the chicken salad at the edge closest to you.
7. Fold edge over the filling, and then fold in the two ends.
8. Continue to roll up, securing loose edges so that it is sealed. Repeat for other three rolls.

Baked Tomatoes ‘Provencal’

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Baked Tomatoes 'Provencal'

• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 4 x cloves garlic, minced
• 3 tbsp chopped parsley
• 4 Tbsps olive oil
• 1 tsp dried oregano
• Sea salt
• 4 x ripe tomatoes

Directions:

Baked Tomatoes 'Provencal'

1. Preheat oven to 350 degrees F.
2. Place breadcrumbs, cheese, garlic, parsley, olive oil, oregano and sea salt into a bowl and mix well.
3. Cut a cone shape out of the top of each tomato and then scoop out most of the seeds carefully.
4. Stuff with breadcrumb mixture and place in an 8" x 8" baking pan.
5. Bake until stuffing is golden brown and tomatoes are softened, about 20-25 minutes.

Flaming Bananas

Yield: 2

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

Flaming Bananas

• 2 tbsp butter
• 2 x bananas, peeled and sliced into 6 pieces each
• 2 tbsp sugar
• 1/4 cup dark rum
• Vanilla ice cream

Directions:

Flaming Bananas

1. Heat a large skillet over medium-high heat.
2. Add butter and when it begins to foam, add bananas and sugar.
3. Sauté and let bananas caramelize.
4. When they are golden and while the pan is hot ignite them.
5. Tilt the pan away from you, pour in rum and hold a match over the simmering mixture. Be careful!
6. When the alcohol has burned off, the flame will die down.
7. Serve over vanilla ice cream.

Potato Pancake with Smoked Salmon and Herbed Sour Cream Dressing

Yield: 4

Ease of Preparation: Easy.
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

Ingredients:

The Pancake

• 3 x baked potatoes
• Half of an onion, grated on box grater
• Salt and pepper
• 2 tbsp butter
• 2 tbsp canola oil
• 
  

The Dressing

• 1/4 cup sour cream
• 2 Tbsps capers, lightly chopped
• 2 Tbsps chopped dill

Garnish

• 12 slices smoked salmon
• Handful of baby greens

Directions:

The Pancake

1. Grate potatoes into a large bowl.
2. Add onions and season with salt and pepper.
3. Heat a large skillet over medium to low heat and add butter and oil.
4. Add potato mixture and pat down into the pan so the bottom of the pan is completely covered and the cake is about 1 inch thick.
5. As the cake cooks, pat it down along the edges to compact it.
6. Cook for about twenty minutes, until it has formed a thick, golden crust.
7. Flip pancake by inverting it onto a large plate and then sliding it uncooked-side down back into the hot pan.
8. Cook the other side until golden and firm.
9. Slide pancake onto a serving plate and garnish with slices of smoked salmon and sour cream dressing.
10. Place the greens on top and serve.

The Dressing

1. Mix ingredients in a small bowl.

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