Pancakes with Spinach and Gravlax
Main Dishes | Author's cuisine
⏳ Time
1 hour + 8 hours
🥕 Ingredients
18
🍽️ Servings
18
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 - 8.8 oz
- Sugar - 4.2 oz
- Vegetable Oil - 1 fl oz
- Milk - 27 fl oz
- Chicken Egg - 3 pieces
- Salt - 3.8 oz
- Butter - 3.7 oz
- Parsley - 0.7 oz
- Spinach - 1.8 oz
- Smoked haddock fillet - 2 lbs
- Dill - 3.5 oz
- Fennel - 1.8 oz
- Ground Black Pepper - to taste
- Orange zest - to taste
- Garlic - to taste
- Thyme - to taste
- Parmesan Cheese - 0.5 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.
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