Fresh Mill Creek Peas Pancakes with Smoked Salmon, Creme Fraiche and Quail Eggs


Fresh Mill Creek Farm Peas

1 1/2 C



Salt & Pepper

To Taste


To Taste

Creme Fraiche

For Topping


1 T

Canola or Grapeseed Oil

2 T

Scotch Smoked Salmon

1/2 Pound

Quail Eggs or Hen Eggs




Bring a small pot of water to a boil and blanch them until tender, about 1 or 2 minutes. Drain, then run under cold running water until cold.


Set 1/3 of the Fresh Mill Creek Peas aside and puree the remaining pea in a food processor with the egg. The mixture should be smooth, if not add one or two tablespoons of water.


Place the puree in a bowl and whisk in the flour, salt and pepper and the reserved whole peas. The mixture should have the consistency of pancake batter, adjust the amount of flour accordingly.


Place 1 tablespoon of oil in a skillet and heat over medium-high heat and spoon the batter with a spoon to make pancakes. Don’t crowd the pan too much. Cook gently, about 3 minutes per side, taking care not to color them too much.


Place the pea pancakes on a plate and keep warm while you cook the rest of the batter.


Keep the skillet on medium heat and add a little more oil. Break the quail eggs or hen eggs in a ramequin taking care not to break the yolk and transfer to the skillet. Season with salt and pepper and cook to sunny-side up. You can use a small pastry cutter to trim the eggs into perfect rounds or ovals.


Top the warm pea pancakes with smoked salmon. Squeeze some lemon juice over them and top each pancake with an egg. Serve immediately with crème fraiche. Enjoy your meal.

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