Smoked Salmon Pancake
This smoked salmon pancake is quite special as it combines the traditional art of baking with a kind of sushi making. The beauty of this dish is that it is really quick
and easy to prepare and apart from the combination of healthy ingredients very tasty is. I used toppings like pickled ginger, homemade mayonaise, extra spring onion rings, wasabi and soy sauce, but the rolled up pancakes are tasting as well great just as they are with their sour cream, wasabi and smoked salmon filling.
Preparation time: 15 minutes
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Cooking time: at least 15 minutes
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Resting time: 10 minutes
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Total time needed: 40 minutes
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Grade of Difficulty: standard
This recipe was inspired by Wyrwaa you can find her recipe in German language here
Ingredients
for
Smoked Salmon Pancake
- 200 gram / 7 oz. smoked salmon slices or off cuts
- 100 gram / 3.5 oz. wheat flour
- 100 ml / 3.4 oz. full cream milk
- 4 medium sized eggs
- 1 cup spring onions, chopped into rings (only the green parts)
- 200 gram / 7 oz. sour cream
- 1 tbs. extra virgin olive oil (or oil of your choice)
- 1 tsp. wasabi or to taste
- 5 tbs. sparkling spring water
- pickled ginger slices (optional)
- Some good quality soy sauce (optional)
- Some homemade mayonnaise (optional)
- Salt and pepper to taste
Directions
for
Smoked Salmon Pancake
- Add eggs, flour and milk to a bowl and using a hand mixer blend them for about 2 minutes
- Add salt and pepper to taste and let the dough rest for 10 minutes
- Cover the surface of a dripping pan of your oven with a sheet of baking paper
- Switch on oven to 180 degrees Celsius / 356 degrees Fahrenheit (bottom heat), or 150 degrees Celsius / 302 degrees Fahrenheit in a circulating air oven
Empty dripping pan with oiled baking paper- Place the dripping pan for 5 minutes into your oven to let the baking paper warm up
- Remove baking pan from oven and brush the baking paper with some olive oil
- Add the sparkling water to the dough and briefly mix it again
- Pore the dough evenly over the baking paper and place the dripping pan at the lowest rack at the bottom of your oven
- Bake it for 12 to 14 minutes
- Remove from oven and carefully slide the pancake on a big cutting board
- Add sour cream, wasabi and most of the spring onion rings to a bowl of food processor and mix them for about 30 seconds
Rolled up smoked salmon pancake- Use a tablespoon to cover the surface of the pancake evenly with the sour cream mixture
- Next place the smoked salmon on top of the sour cream
- Sprinkle the remaining spring onion slices over the pancake
- Use the wider side of the pancake to roll it tightly up
- Use a sharp knife to cut the pancake roll into thickish slices and place them carefully on a plate
- Enjoy as they are or add soy sauce, pickled ginger, homemade mayonnaise and extra wasabi to taste
Calamari Stew with olives and capers
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