Wild-Rice Pancakes with Smoked-Trout Salad

Ingredients

For the salad:

• 3 tbsp. mayonnaise
• 3 tbsp. full-fat plain yogurt
• 1 tbsp. extra-virgin olive oil
• 1 tsp. fresh lemon juice
• ¼ tsp. Freshly ground pepper
• 1 c. flaked smoked trout
• 2 scallions

For the pancakes:

• ½ c. all-purpose flour
• 2 tbsp. buckwheat flour
• 2 large eggs
• 1 tbsp. olive oil
• 1¼ c. whole milk
• ½ tsp. salt
• ¼ tsp. Freshly ground pepper
• ½ c. Cooked wild rice
• 4 tbsp. butter
• chopped chives

Directions

1. To make smoked-trout salad: In a bowl, whisk together the first 5 ingredients until smooth. Gently fold in trout and scallions.
2. To make wild-rice pancakes: In a large bowl, whisk together flours, eggs and yolk, and oil until smooth. Add milk, salt, and pepper, and whisk until batter is smooth and thick. Stir in cooked wild rice. In a small nonstick skillet over medium-high heat, melt 1/4 tablespoon butter.
3. Add about 1 1/2 tablespoons batter to the pan; immediately tilt the pan to swirl the batter, making a very thin pancake about 4 inches in diameter. Cook for about 30 seconds, then flip and cook for another 30 seconds.
4. (If pancakes take longer than 1 minute to cook, increase heat.) Repeat with remaining butter and batter to make 15 more pancakes. To serve, fold each pancake into quarters; top with a dollop of trout salad. Garnish with chives.

Source: countryliving.com