Serves Four

-for the pancakes
5        oz.      Shelled sweet peas
1        each   Egg
1-1/4   oz.      Heavy cream
1/4      cup     All purpose flour
1/4      tsp.     Baking powder
1        Tbl.     Chopped fresh mint
¾       oz.      Butter (cooked until the milk solids turn brown)

-for the crème fraiche
1/2    cup     Crème fraiche
2       Tbls.   Chopped mint
1       Tbl.     Chopped chives
1       Tbl.     Capers, rinsed and chopped
2       Tbls. Freshly squeezed lemon juice

-to complete the dish
4       1 oz. slices  Smoked sturgeon
A few sweet pea tendrils for garnish

-for the pancakes

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Cook the peas in well salted water until tender then cool in ice water.

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Puree in the blender, along with the eggs and cream, until smooth. I like to separate the smallest peas, cook them separately, then fold them into the batter. In a separate bowl, mix the flour, baking powder and salt. Slowly stir the dry ingredients into the wet and finish with the chopped herbs and brown butter. Adjust seasoning to taste with salt and pepper.

-for the creme fraiche

Combine all ingredients and mix well. Season to taste with salt and pepper.

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-to complete the dish

Cook the pancakes on a buttered non-stick surface with butter or oil allowing 4 Tbls. of batter for each cake. Cook over medium heat until golden brown on both sides.

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Prepare the pancakes and place them in the center of four warm plates. Arrange a slice of Gingrass Warm Smoked Sturgeon as shown, then spoon the creme fraiche over the center. Garnish with a sweet pea tendril and serve.