Pannequet de saumon mariné, brandade de morue, vinaigrette à l'huile d'olive par Serge Chenet

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Prepare the marinade by mixing lemon juice, olive oil, mustard, salt, and black pepper in a bowl.

Slice the salmon into thin strips and place in the marinade, ensuring all pieces are coated.

Cover the bowl and refrigerate for at least 1 hour, allowing the salmon to marinate.

In a separate bowl, whisk together eggs, flour, and milk until smooth to create the pancake batter.

Heat a non-stick skillet over medium heat and add a little olive oil.

Pour a ladle of batter into the skillet, swirling to form a thin pancake.

Cook until the edges start to lift, about 2-3 minutes, then flip and cook for another 2 minutes until golden brown.

Repeat with the remaining batter, stacking the pancakes on a plate as you go.

Finely chop chives and dill, then mix into the cream or yogurt for a fresh topping.

To serve, layer a pancake on a plate, add a few slices of marinated salmon, and top with the herb cream.

Garnish with capers, cucumber slices, and arugula for freshness.

Drizzle with extra lemon juice if desired.

Cooking Techniques

Spice Level:

Allergens