Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spinach pancakes, smoked salmon with a creme fraiche and dill. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Try our spinach pancakes with smoked salmon. Serve warm, with the dill cream, smoked salmon and caviar. These crisp potato pancakes seem to hark back to Puck's Austrian heritage, so serving them with an Austrian wine feels appropriate—especially since dry Riesling's mineral and apple notes pair so well with the smoked.
Spinach pancakes, smoked salmon with a creme fraiche and dill is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Spinach pancakes, smoked salmon with a creme fraiche and dill is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook spinach pancakes, smoked salmon with a creme fraiche and dill using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Spinach pancakes, smoked salmon with a creme fraiche and dill:
- Get 100 grams spinach
- Take 250 ml full fat milk
- Make ready 175 grams plain flour
- Make ready 1 tbsp baking powder
- Take 4 tbsp melted butter
- Prepare 4 tbsp creme fraiche
- Take Juice of a lemon
- Get 2 tbsp chopped dill
- Take Salt and pepper
- Make ready 3 tbsp oil
- Take 150 grams smoked salmon
Serve warm, topped with smoked salmon and dill crème fraîche. Place the crème fraîche and milk in a small saucepan and warm it gently - it must only be slightly warm, as too much heat will kill the yeast. Next add the egg yolks to the milk, mix them in with a whisk and after that pour the whole lot into the flour mixture. For the topping, mix the crème fraîche with the horseradish in a bowl and season, to taste, with salt and freshly ground black pepper.
Instructions to make Spinach pancakes, smoked salmon with a creme fraiche and dill:
- First of all mix the creme fraiche, dill and lemon into a bowl, add salt and mix well, leave and set aside.
- Next heat a pan of salted water when it gets to the boil, turn it off add the spinach for a minute so it wilts! Drain into a sieve and set aside!
- Put the milk, melted butter and eggs into a bowl or a jug, add the spinach and blitz!
- I switched to using a jug as it started splashing all over the walls! 🤭
- Put the flour and baking powder into a bowl slowly add the milky mixture whisking as you go to get a smooth batter!
- Take a large table spoon of the batter and pour into a hot oiled bone stick pan, flip them over and serve !
To serve, place the pancakes onto serving plates. Top with a spoonful of the horseradish cream, some slices of salmon and sprigs of dill. Make the crème fraîche: In a small bowl, whisk together the crème fraîche, herbs, salt, lemon zest and pepper to taste. Set aside at room When cool enough to handle, add the salmon, mayonnaise and lemon juice and thoroughly mix with a fork. Add pepper and a little more salt if needed. crème fraiche.
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