in Soup Recipes

Salmon pancakes

updated

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Ingredients for 1 servings:

  • 1 tsp sugar
  • 160 ml milk
  • 2 large eggs
  • 80 g flour
  • 1 pinch of salt
  • 1 point smoked salmon
  • 1 cup crème fraîche with herbs
  • ½ pack of herb cream cheese
  • salt and pepper
  • lemon juice

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 55 minutes

Finger food for every occasion

For the pancakes, mix the batter ingredients in a bowl. Heat a little oil in a large frying pan and cook the pancakes, then set aside to cool. Mix the cream cheese and crème fraîche in a bowl. Season with pepper, salt, and a little lemon juice, and add herbs if desired. Cut the smoked salmon into strips. Spread the pancakes with the cream cheese mixture and arrange the smoked salmon strips on top, not too close together. Wrap the finished pancake in cling film and refrigerate overnight. Serve lukewarm immediately or use as a soup garnish.

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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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