John Myers
Gratinated Salmon Pancakes
The perfect gratinated salmon pancakes recipe with a picture and simple step-by-step instructions.
- 100 g Flour
- 200 ml Milk
- 2 Eggs size M
- 1 pinch Salt
- 1 pinch Sugar
- Clarified butter
- 80 g Creme fraiche Cheese
- 1 tsp Lemon juice
- Salt pepper
- 8 Discs Smoked salmon
- 0,5 bunch Dill
- 40 g Grated cheese, e.g. gratin cheese
For the lamb’s lettuce:
- 250 g Lamb’S lettuce
- 0,5 bunch Spring onions
- 3 tbsp Balsamic vinegar, white
- 3 tbsp Water
- 2 tbsp Olive oil
- 1 tsp Salt
- 2 tsp Sugar
- 2 Discs Toast
- 2 tbsp Butter
- In a bowl, whisk the flour and milk together well. Beat in the eggs, 1 pinch of salt and sugar and let the dough soak for about 15 minutes.
- Heat a little clarified butter in a coated pan and fry about 8 pancakes one after the other until they are golden yellow. Keep warm in the oven at 70 ° C.
- For the lamb’s lettuce, cut off the rind from the toast and cut into small cubes. Heat the butter in a pan and fry the white bread cubes until golden, remove and set aside. Wash and clean the lamb’s lettuce, place on a sieve and drain. Wash and clean the spring onions and cut into fine rings. Mix the vinegar, water, salt and sugar together well, add the oil and whisk in well. Add the spring onions to the salad dressing.
- For the pancakes, mix the creme fraiche with the lemon juice, salt and pepper. Wash the dill, shake dry and cut finely. Cut the smoked salmon into strips. Brush each pancake with a little creme fraiche, cover with salmon strips and sprinkle with a little finely chopped dill. Roll up, place in a baking dish and sprinkle with gratin cheese. Gratinate under the preheated grill (240 ° C) for about 5 minutes.
- In the meantime, mix the lamb’s lettuce with the prepared marinade, distribute on plates and sprinkle with the white bread croutons. Halve the salmon pancakes, arrange on the prepared plates and serve.
- Tip 6: If you like, you can garnish the salmon pancakes with roasted pine nuts.
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