Vegetable pancakes with smoked salmon and yoghurt

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
5 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 small carrot
  • 100 g Celeriac
  • 150 g Courgette
  • 50 g Cucumber
  • 7-10 Tbsp Salt
  • 15 g Butter
  • 130 g Flour
  • 1 TEASPOON Baking Powder
  • 1 TEASPOON Cumin
  • 7-10 Tbsp Salt
  • 2 Eggs (size M)
  • 250 ml Milk
  • 70 g grated Emmental cheese
  • 7-10 Tbsp Pepper
  • 2-3 TABLESPOONS Oil
  • 4 discs Smoked salmon
  • 1/2 bunch Chives
  • 125 g Whole milk yoghurt

Directions

  1. 1

    Peel and wash the carrot and celery and cut into thin strips. Wash and clean the zucchini and cucumber and cut into thin strips. Blanch carrot and celery strips in salted water for about 2 minutes, add cucumber and zucchini after about 1 minute. Drain the vegetables and rinse briefly in cold water

  2. 2

    Melt the butter. Mix flour, baking powder, cumin and 1 pinch of salt in a bowl. Mix eggs with milk and melted butter. Stir into the flour mixture until you have a smooth dough

  3. 3

    Stir vegetables and cheese into the dough. Season with salt and pepper. Heat oil in portions in a pan. Fry small pancakes of 1-2 tbsp. dough in portions for 4-5 minutes while turning. Drain on kitchen paper

  4. 4

    Cut salmon into strips. Wash chives, shake dry and cut into fine rolls. Mix yoghurt and chives, season with salt and pepper. Serve pancakes with smoked salmon strips and yoghurt

Nutrition Facts

KCAL
440 kcal
CARBS
30 g
FATS
25 g
PROTEINS
23 g