John Myers
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Buckwheat Pancakes with Lamb’s Lettuce & Grated Cookies with Smoked Salmon on Dill Toping
The perfect buckwheat pancakes with lamb’s lettuce & grated cookies with smoked salmon on dill toping recipe with a picture and simple step-by-step instructions.
Buckwheat pancakes:
- 300 g Lamb’S lettuce
- 200 g Buckwheat flour
- 400 ml Milk
- 2 Pc. Eggs
- 1 Cup Cold coffee
- 1 pinch Salt
- 4 disc Fatty bacon
Salad dressing:
- 250 ml Cream
- 7 tbsp White wine vinegar
- 1 shot Lemon juice
- 8 tbsp Sugar
- 1 pinch Pepper
- 1 kg Potatoes
- 150 g Breadcrumbs
- 150 g Flour
- 4 Pc. Eggs
- 1 pinch Salt and pepper
- 3 Pc. Onions
- 1 shot Vinegar
Dill topping:
- 150 ml Cream
- 2 tbsp Cream of horseradish
- 1 pinch Salt and pepper
- 1 shot Lemon juice
- 1 tbsp Creme fraiche Cheese
- 1 tbsp Cream cheese double cream setting
- 1 bunch Fresh dill
Buckwheat pancakes:
- Mix the flour with milk. Add the cold coffee, salt and eggs. Let everything rest for about 2-3 hours. Meanwhile put the smoked fat bacon in the pan (bacon window), about 2-3 pieces. Loosen the bacon a little and then quickly pour the batter into the hot pan. Fry until crispy.
Salad dressing:
- Mix all ingredients together. With more sugar if necessary. Add the freshly cleaned lamb’s lettuce. Can also stand for a certain time so that the salad accepts the dressing well.
- Grate part of the potatoes, grate the other part finely with a machine. Then add the flour, breadcrumbs and the 3 grated onions to this mixture. To do this, fold in the eggs. Season to taste with salt and pepper. Put the batter in small portions in a well-heated pan with good oil. Bake until golden brown on both sides.
Dill topping:
- Whip the cream until stiff and add all the other ingredients. Season to taste with pepper and salt. Chop the fresh dill and fold it under. Finished.
- Serve everything with the salmon and the washed lamb’s lettuce.
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