Pancakes with spinach and gravlax
18 servings
60 minutes
The Scandinavian mood of this recipe is given by the pancake filling - spinach, parmesan and salted salmon. Recipe from Maxim Fomenkov, chef of the restaurant "Uzory".
1
Mix warm milk and finely chopped greens with pancake ingredients (flour, 50 grams of sugar, 50 grams of vegetable oil, milk, eggs, 8 grams of salt, 105 grams of butter, parsley, 20 grams of spinach) until smooth.
- Wheat flour: 250 g
- Sugar: 120 g
- Vegetable oil: 50 ml
- Milk: 800 ml
- Chicken egg: 3 pieces
- Salt: 108 g
- Butter: 105 g
- Parsley: 20 g
- Spinach: 50 g
2
Cook pancakes on medium heat on both sides until golden brown (about 1 minute on each side) in a preheated, buttered skillet.
- Butter: 105 g
3
Mix the spices, place them on top of the salmon, cover the fish with plastic wrap, and leave for 8 hours.
- Ground black pepper: to taste
- Pink peppercorns: to taste
- Salt: 108 g
4
Remove the fillet and rinse off the salt.
- Salt: 108 g
5
Sauté spinach with garlic and thyme in a pan.
- Spinach: 50 g
- Garlic: to taste
- Thyme: to taste
6
Place the pancakes on a plate, layer with thinly sliced gravlax in between, and sprinkle with grated parmesan and lime zest.
- Salmon fillet: 1 kg
- Lime zest: to taste
- Parmesan (Parmigiano Reggiano): 15 g
