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🍰 Avocado Salmon Pancake Cake

489 kcal · 30 min · 4 servings

Ingredients

• 300 ml milk (3.5% fat)
• 150 g spelt flour (Type 1050)
• 2 eggs
• 3 tbsp balsamic vinegar
• salt
• 1 cucumber
• 1 avocado
• 1 tbsp lemon juice
• pepper
• 5 tsp rapeseed oil
• 200 g whipping cream
• 250 g sour cream
• 200 g herb cream cheese (30% fat in dry matter)
• 1 tsp Dijon mustard
• 6 sprigs dill
• 150 g smoked salmon (sliced)
• 30 g trout roe (2 tbsp)

Instructions

1. 1. Whisk milk and flour in a bowl.
2. 2. Add the eggs, one tablespoon of vinegar, and a pinch of salt.
3. 3. Mix everything well.
4. 4. Let the batter rest for ten minutes.
5. 5. Peel the cucumber.
6. 6. Use a vegetable peeler to create long, thin strips down to the seeds.
7. 7. Toss the cucumber strips with one tablespoon of vinegar.
8. 8. Season with salt.
9. 9. Cut the avocado in half.
10. 10. Remove the pit.
11. 11. Scoop out the flesh.
12. 12. Slice it thinly.
13. 13. Drizzle with lemon juice.
14. 14. Season with salt and pepper.
15. 15. Cook five pancakes one after the other from the batter.
16. 16. Heat a large pan.
17. 17. Grease it with one teaspoon of oil each time.
18. 18. Pour one ladleful of batter into the pan.
19. 19. Cook over medium heat for two to three minutes per side.
20. 20. Let the pancakes cool down.
21. 21. Whip the cream until stiff.
22. 22. Mix sour cream and cream cheese with the remaining vinegar and mustard.
23. 23. Gently fold in the whipped cream.
24. 24. Season with salt and pepper.
25. 25. Cover and refrigerate for twenty minutes.
26. 26. Wash the dill.
27. 27. Shake it dry.
28. 28. Pluck off the fine tips.
29. 29. Chop them finely.
30. 30. Divide the cream into five equal portions.
31. 31. Place one pancake on a plate.
32. 32. Spread one portion of cream on it.
33. 33. Top with the cucumber strips.
34. 34. Place another pancake on top.
35. 35. Press down lightly.
36. 36. Spread cream.
37. 37. Add the salmon slices.
38. 38. Place the next pancake on top.
39. 39. Spread cream.
40. 40. Set aside one teaspoon of dill.
41. 41. Sprinkle the remaining dill over it.
42. 42. Place the fourth pancake on top.
43. 43. Spread cream.
44. 44. Add the avocado slices.
45. 45. Place the final pancake on top.
46. 46. Spread the remaining cream in the center.
47. 47. Refrigerate the cake, covered, for one hour.
48. 48. Before serving, spread the caviar on top.
49. 49. Sprinkle with the remaining dill.
50. 50. Cut the cake into slices.

Nutrition per serving

• kcal: 489
• Protein: 20 g · Fett/Fat: 34 g · Carbs: 27 g