Pancakes with salmon and avocado
2 servings
30 minutes
Pancakes with salmon and avocado are a refined dish of European cuisine that combines the lightness of the batter with the creaminess of cheese, the noble taste of salmon, and the creamy texture of avocado. The idea of using pancakes as a base for such fillings emerged in modern gastronomy aiming to blend simplicity and sophistication. Omega-3-rich salmon adds a delicate flavor to the dish, while lemon juice-drizzled avocado complements its freshness. This pancake option is perfect for breakfast or a light dinner, offering a balance of proteins, fats, and beneficial micronutrients. Serving them as rolls allows you to enjoy a harmony of flavors in every bite.
1
Crack 2 eggs into a deep bowl and add 2 tablespoons of cottage cheese.
- Chicken egg: 2 pieces
- Cottage cheese: 7 tablespoons
2
Add salt.
- Pink Himalayan Salt: pinch
3
Add erythritol.
- Erythritol: 0.5 tablespoon
4
Whisk well with a whisk or mixer.
5
Pour the mixture into the heated oil in the pan in portions.
- Olive oil: to taste
6
When the pancake is browned, flip it, reduce the heat to medium, and cook for another 2 minutes.
7
Slice the salmon.
- Lightly salted salmon: 50 g
8
Peel the avocado and slice it.
- Avocado: 50 g
9
Sprinkle the avocado with lemon juice.
- Lemon: 1 piece
10
Spread the pancake with cottage cheese.
- Cottage cheese: 7 tablespoons
11
Lay out the slices of salmon.
- Lightly salted salmon: 50 g
12
Add slices of avocado.
- Avocado: 50 g
13
Roll into roulades and serve.