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Pancakes with salmon

updated

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Ingredients for 2 servings:

  • 200 ml milk
  • 100 g flour
  • 100 g smoked salmon
  • 75 g crème fraîche
  • 2 eggs
  • 1 tbsp clarified butter
  • 1 tsp lemon juice, fresh
  • 1 tsp dill, chopped
  • 1 bunch of sage
  • nutmeg
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk the eggs with milk, flour, salt, pepper, and nutmeg to form a pancake batter. Let the batter rest for about 15 minutes. Cook it in hot clarified butter to make 2 large or 4 small pancakes. Mix the crème fraîche with lemon juice and dill and spread it on the pancakes. Wash the sage, spin it dry, and pick off a few leaves. Place the salmon slices on the pancakes, top with the sage leaves, roll them up, and serve on plates.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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