Savory buckwheat pancakes with salmon – a light recipe with cucumber and dill cream
Looking for a light, healthy, yet sophisticated dish for brunch or a quick lunch? These buckwheat pancakes with gravlax and creamy cucumber-dill sauce combine indulgence with good nutrition. Thanks to fiber-rich buckwheat flour, fresh vegetables, and high-quality salmon, the recipe is not only delicious but also nutritious. The combination of the spicy horseradish cream and the subtle hint of dill brings freshness and elegance to the plate. Perfect for those who like uncomplicated cooking but don't want to sacrifice flavor.
Ingredients for 2 people
40 g wholemeal spelt flour
40 g buckwheat flour
1 tbsp ground psyllium husks
1 tsp cream of tartar baking powder
Salt
150 ml unsweetened oat drink
½ bunch of dill
50 ml milk (1.5% fat)
100 g sour cream (10% fat)
1–2 tbsp grated horseradish
Pepper from the mill
2 mini cucumbers
4 spring onions
2 tbsp cold-pressed rapeseed oil
100 g gravlax (thinly sliced)
Here’s how to prepare it:
In a mixing bowl, combine the spelt and buckwheat flours, psyllium husks, baking powder, and a pinch of salt. Pour in the oat milk and whisk until a dough forms. Cover and let the mixture rest for about 10 minutes.
Meanwhile, wash the dill, pat dry, and pick off the tips. Set aside a few dill tips for garnish. Blend the rest with the milk in a tall mixing bowl using a hand blender until finely pureed. Mix with sour cream and horseradish, season with salt, and pepper.
Peel and wash the cucumbers, and grate them thinly. Peel and wash the spring onions, and slice the white and light green parts into thin rings. Mix the cucumbers and spring onions with the herb cream.
Preheat the oven to 80 °C.
Stir 100 ml of water into the batter. Heat 1 tablespoon of oil in a large nonstick pan and cook 4 to 5 pancakes (about 1 tablespoon each) from half of the batter over medium heat for 4 to 5 minutes. Once the edges of the pancakes are browned, flip them and cook for another 2 to 3 minutes. Remove from the pan and keep warm in the oven.
Then process the remaining dough with the remaining oil.
To serve, arrange the pancakes on plates with cucumber salad and salmon and garnish with the reserved dill.
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The recipe is from the book:
The Nutrition Docs
Strong heart
Price 24.99 €
ISBN 978-3-96584-069-0
ZS Publishing
In their new book "Strong Heart," the Nutrition Docs demonstrate how our modern lifestyle threatens the heart. As usual, the Nutrition Docs have compiled an extensive collection of recipes with balanced dishes that can be quickly and frequently served.
