Smoked salmon in Nordic pancakes

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Smoked salmon in Nordic pancakes

Smoked salmon in Nordic pancakes



Smoked salmon in Nordic pancakes
Smoked salmon in Nordic pancakes
Ingredients Smoked salmon in Nordic pancakes
Number of persons
-
4
+
For the pancakes:

330 g buckwheat flour

10 g coarse salt

75 cl cold water

1 egg
For the garnish:

6 slices of smoked salmon

4 tablespoons of liquid crème fraîche

Chives

40 g soft butter

1/2 lemon

Pepper

Salt




Preparation Smoked salmon in Nordic pancakes
Total Time: 25 min
Preparation time: 20 min
Cooking time: 5 min
In a bowl, mix the flour and coarse salt with a whisk, then add the water gently to avoid lumps. Add an egg and add water if the dough seems too thick. Leave to rest for 2 hours in the fridge.
Cook the patties.
Mix the whipped liquid cream (whip it up) with the herbs. Season with salt and pepper.
Preheat the oven to 200°C (gas mark 6-7).
Brush the pancakes with melted butter and place a slice of smoked salmon in each pancake.
Roll up the pancakes and place them in a lightly buttered ovenproof dish.
Bake for 5 minutes before serving. At the exit of the oven, put a thin lemon fillet.
Put the herb cream in a ramekin next to it.


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