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🍽️ Savory Smoked Salmon Cake Made with Pancakes

781 kcal · 30 min · 4 servings

Ingredients

• 500 ml Milk (1.5% fat)
• 3 Eggs
• 250 g Whole wheat flour
• 3 tbsp liquid butter
• Salt
• 1 Organic lemon
• 200 g Greek yogurt
• 200 g Cream cheese
• 2 tbsp grated horseradish (fresh or jar)
• 1 bunch Arugula
• 1 Spring onion
• 12 slices Smoked salmon

Instructions

1. 1. Put milk, eggs, flour, 2 tablespoons of melted butter, and a pinch of salt into a bowl.
2. 2. Whisk the ingredients vigorously with a whisk until no lumps remain.
3. 3. Let the batter rest in a quiet place for 20 minutes.
4. 4. Heat the remaining butter in a frying pan.
5. 5. Cook 4 large and thin pancakes from the batter.
6. 6. Wash the lemon thoroughly under running water.
7. 7. Dry the lemon with a kitchen towel.
8. 8. Grate the outer peel of the lemon finely (zest).
9. 9. Squeeze the juice out of the lemon.
10. 10. Put yogurt, cream cheese, horseradish, and the lemon juice into a separate bowl.
11. 11. Stir the ingredients until smooth.
12. 12. Season the sauce with a pinch of salt.
13. 13. Clean the arugula under running water.
14. 14. Shake the arugula dry so it does not become soggy.
15. 15. Trim the spring onions and wash them.
16. 16. Slice the white and light green parts of the spring onions into thin diagonal rings.
17. 17. Place one pancake on a large, flat plate.
18. 18. Spread half of the yogurt sauce on the pancake.
19. 19. Place half of the smoked salmon on the sauce.
20. 20. Cover the filling with another pancake.
21. 21. Add the remaining smoked salmon on top.
22. 22. Spread the remaining yogurt sauce.
23. 23. Garnish the cake with the arugula.
24. 24. Sprinkle the rings of the spring onions over it.
25. 25. Sprinkle the lemon zest over it.
26. 26. Serve the cake immediately.

Nutrition per serving

• kcal: 781
• Protein: 40 g · Fett/Fat: 47 g · Carbs: 49 g