Yield: 4 servings
Time: 30 minutes
During the Middle Ages sorrel, a green spinach-like herb was used to lend a sour flavor to dishes. At that time citrus fruits hadn’t reached Europe yet. Once they gained popularity, sorrel was almost forgotten about, that is until recent years when it has been making a comeback.
Sorrel has a tangy and slightly lemony flavor. Just like spinach, it shrinks when cooked loosing its bright green color and turning into a shade of olive green. It is used in soups, as a side dish for meat roasts or mixed in salads. This recipe from Israel probably has its origins in Russia. If you can’t get your hands on sorrel use spinach or arugula (rocket).
- 4 Tbsp butter or margarine
- 2 cups (450 g) finely chopped leeks (white and light green parts part only), you need about 1 medium sized leek
- 2 cups (450 g) sorrel, spinach or arugula/rocket cut in chiffonade (fine stripes)
- 2 eggs
- 4 Tbsp all-purpose flour
- salt and freshly ground pepper
- 4 Tbsp of olive oil to fry the pancakes
- 4 oz (115 g) thinly sliced smoked salmon
- 1/2 cup (120 ml) sour cream, Crème Frâiche or fresh goat cheese
- freshly chopped chives for garnish
Heat butter in a skillet over medium-high heat. Add chopped leeks and sauté until tender about 10 minutes stirring constantly. Do not let it brown. Add the sorrel chiffonade and continue cooking until wilted, about 2-3 minutes. Remove from the heat to cool.
Beat the 2 eggs in a bowl until they are frothy. Add flour little by little and mix until smooth. Add the cooled leek-sorrel mix. Stir it well to combine. Taste for salt and pepper.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 2 tablespoons lee-sorrel batter per patty to the skillet. Fry them until they are golden brown on each side, about 3-4 minutes on each side adjusting the heat if necessary. Patties should not brown too quickly. Set aside on paper towels until ready to serve.
Assembly: Serve 2 leek-sorrel patties per person. Top it with the sliced smoked salmon. Serve with a dollop of sour cream, crème frâiche or fresh goat cheese. Roasted potatoes, make a fine sidekick for a light lunch.