Ingredients
• 60g (1/3 cup) wild rice, cooked (see On the Wild Side, below)
• 3 eggs, separated (see Separating Eggs, below)
• 60g butter, melted, cooled, plus 1 tablespoon extra
• 240g (1 cup) firm ricotta (see note)
• 2 teaspoons caster sugar
• 1 lemon, zested
• 40g (1/4 cup) wholemeal flour
• 1/2 teaspoon baking powder
• 2 tablespoons baby capers
• 2 tablespoons roughly chopped dill, plus extra sprigs, to serve
• 160g (2/3 cup) creme fraiche (see note)
• 200g smoked salmon (see note)
Method
Step 1
To prepare pancake batter: Place cooked rice, egg yolks, melted butter, ricotta, sugar, lemon zest and 1/2 teaspoon 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.
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.
Step 3
To cook pancakes: Melt 1 teaspoon 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.
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.
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.
