Pancake tower with salmon

Name: Pancake tower with salmon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150 g young spinach; 300 g Flour; 2 TEASPOONS Baking Powder; 4 Eggs (size M); 150 ml Buttermilk; 7-10 Tbsp Salt; 200 g smoked salmon in slices; 1/2 bunch Spring onions; 250 g Fresh cream; 2 TABLESPOONS Horseradish; 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 lemon; 4 TABLESPOONS Sunflower oil; 7-10 Tbsp coarse pepper

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

150 g young spinach
300 g Flour
2 TEASPOONS Baking Powder
4 Eggs (size M)
150 ml Buttermilk
7-10 Tbsp Salt
200 g smoked salmon in slices
1/2 bunch Spring onions
250 g Fresh cream
2 TABLESPOONS Horseradish
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 lemon
4 TABLESPOONS Sunflower oil
7-10 Tbsp coarse pepper

Directions

1
Wash the spinach, dab dry and chop finely except for the garnish. Mix flour and baking powder. Add eggs, buttermilk, 1 pinch of salt and chopped spinach and mix to a smooth dough.
2
Let the dough swell briefly.
3
In the meantime dice the salmon finely. Clean and wash spring onions and cut into fine rings. Mix crème fraîche, horseradish, salmon and spring onions. Season to taste with salt, pepper and lemon juice.
4
Heat the oil in portions in a large frying pan. Fry 4 pancakes in each pan, turning them golden brown, and keep them warm. Bake about 36 pancakes in total.
5
Layer 3 pancakes each with a little salmon cream to form little towers. Sprinkle the rest of the spinach and coarse pepper on top.