Vegetable Pancakes with Smoked Salmon and Herb Dip

5 from 2 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 222 kcal



  • 4 Carrots - cleaned
  • 1 medium sized Remove the zucchini seeds
  • 1 thickness Onion
  • 1 Solo garlic
  • 4 Eggs
  • Salt pepper
  • 4 tbsp Flour
  • 200 g Smoked salmon
  • 1 cups Sour cream
  • 1 cups Natural yoghurt
  • 1 leaf Sage fresh
  • 1 leaf Mint fresh
  • 1 kl. leaf Borage fresh
  • 2 Stems Pimpinelle fresh
  • 1 stalk Maggi herb fresh
  • 2 Stems Fresh parsley
  • 1 tbsp Chive rolls
  • 1 tbsp Lemon juice


  • Put potatoes, carrots and zucchini through the food processor so that narrow strips come out. Finely chop the onion and garlic. Put everything in a large bowl, add eggs and flour, season and mix everything well
  • Heat the fat in a pan and fry the buffer in it.
  • 3rd addendum: I actually forgot half of it when I set it up ... but now follows: Mix the sour cream and yoghurt for the herb dip. The herbs all come from my herb garden. Throwed it into Tupper’s little turbo boss and teased it pretty small. Mix this with the sour cream yoghurt mixture, season with salt and pepper and a little lemon juice and you're done!
  • Arrange the vegetable buffer with smoked salmon and dip on plates ...


Serving: 100gCalories: 222kcalCarbohydrates: 20.8gProtein: 14.9gFat: 8.7g
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Written by John Myers

Professional Chef with 25 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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