in Recipes

Salmon and spinach pancakes

updated

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Ingredients for 4 servings:

  • 100 g spelt flour type 630
  • 100 g wholemeal spelt flour
  • 3 eggs
  • 200 ml water
  • 200 ml milk
  • 100 g leaf spinach, frozen
  • ½ tsp salt
  • 80 g cream cheese
  • 80 g crème fraîche, sour cream or sour cream
  • 3 tsp horseradish from the jar
  • 1 tsp dill
  • n. B. Salt
  • 150 g smoked salmon

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Thaw and drain the spinach leaves, then chop. Make a pancake batter from the first 7 ingredients and let it swell slightly. Then bake 4 pancakes and keep them warm in the oven. Mix the cream cheese, crème fraîche, horseradish, and dill into a cream and season well with salt. Spread this cream on the pancakes, top with salmon slices, and roll up. If desired, halve diagonally and arrange on plates. Serve with iceberg lettuce, for example.

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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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