Pancakes with Spinach and Gravlax
Main Dishes • Author's
Description
The Scandinavian vibe of this recipe comes from the filling for the pancakes — spinach, parmesan, and salted salmon. Recipe by John Smith, chef at a popular American bistro.
Ingredients
- Wheat Flour 10 oz
- Sugar 5 oz
- Vegetable Oil 0 fl oz
- Milk 25 fl oz
- Chicken Egg 3 pieces
- Salt 5 oz
- Butter 5 oz
- Parsley 0 oz
- Spinach 0 oz
- Smoked haddock fillet 0 lbs
- Dill 5 oz
- Fennel 0 oz
- Ground Black Pepper to taste
- Orange zest to taste
- Garlic to taste
- Thyme to taste
- Parmesan Cheese 0 oz
- Pasilla Pepper to taste
Step-by-Step Guide
Step 1
Combine warm milk and finely chopped herbs with the pancake ingredients (flour, 50 grams of sugar, 50 grams of vegetable oil, milk, eggs, 8 grams of salt, 105 grams of butter, parsley, and 20 grams of spinach) and mix until smooth.
Step 2
Cook the pancakes over medium heat on both sides until golden brown (about 1 minute per side) in a preheated skillet greased with butter.
Step 3
Mix the spices, sprinkle them over the salmon, cover the fish with plastic wrap, and let it sit for 8 hours.
Step 4
Remove the fillet and rinse off the salt.
Step 5
In a skillet, lightly sauté the spinach with garlic and thyme.
Step 6
Arrange the pancakes on a plate, layering thinly sliced gravlax in between. Sprinkle with grated Parmesan and lime zest.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!