KitchenMagician's Recipe

CANAPES - SMOKED SALMON AND ASPARAGUS PANCAKES

Category: Chilled Appetizers

Makes 12 to 15 servings.

1 c. all-purpose flour
1/2 T. baking powder
1/2 tsp. salt
1 egg
1 c. milk
2 T chopped fresh herbs (dill, parsley or chives)
cooking spray
3/4 lb. asparagus spears, 1 inch in length
1 T. horseradish sauce
3 T. plain yogurt
1/2 lb. smoked salmon, thinly sliced
salt and pepper

Sift together flour, baking powder and salt; add egg, milk and herbs.
Whisk together to make a smooth, thick batter.
Heat a heavy-based skillet; spray with cooking spray.
Drop batter by tablespoonful to make small pancakes, turning them over when bubbles appear on the surface, 2 minutes on each side.
Repeat until all the batter is used; keep cooked pancakes in a warm place.
Steam asparagus spears over boiling water for 4 to 5 minutes.
In a small bowl, combine horseradish sauce and yogurt.
Top each pancake with a sliver of smoked salmon and a dollop of horseradish mixture. Season each lightly with black pepper and top with an asparagus tip.