Vegetable pancakes with smoked salmon and yoghurt

Name: Vegetable pancakes with smoked salmon and yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

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
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
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
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
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