Usuba
Pancakes with Gravlax and Spinach
Thin pancakes with spinach and parsley, layers of gravlax, stewed spinach with garlic and thyme, parmesan and lime zest. Scandinavian dish with salted salmon and fresh herbs.
- Prep
- 480 min
- Cooking
- 60 min
- Total
- 540 min
- Standard serving
- 167.3 g
Ingredients
Total 18- Wheat flour
13.89 g≈ 1.5 tbsp - Sugar
6.67 g≈ 1.5 tsp - Vegetable oil
2.78 ml≈ 1/2 tsp - Milk
44.44 ml≈ 3 tbsp - Chicken egg
8.5 g - Salt
6 g - Butter
6.407 ml≈ 1 slice - Parsley
1.11 g≈ 3/4 tsp - Spinach
2.78 g≈ 1/2 sprig - Salmon fillet
60 g≈ 3/4 slice - Dill
5.56 g≈ 3 sprig - Fennel
2.78 g - Black peppercornsмолотый
to taste≈ 1.5 pcs - Lime zest
to taste≈ 1/2 tsp - Garlic
to taste≈ 1/3 clove - Thyme
to taste≈ 2/3 sprig - Parmesan cheese
0.83 g - Pink pepper
to taste≈ 1/3 tsp
Instructions
- 1
Step 1
Mix warm milk with finely chopped parsley and spinach. Add flour, sugar, vegetable oil, eggs, salt and butter. Stir until smooth.
- 2
Step 2
Heat a skillet and grease it with butter. Fry the pancakes on medium heat for 1 minute on each side until golden brown.
- 3
Step 3
Mix salt, sugar, ground black pepper, pink pepper, dill, fennel, lime zest, garlic, and thyme. Spread the spice mixture on the salmon fillet, press with plastic wrap, and leave for 8 hours.
- 4
Step 4
Remove the fillet and rinse the salt with cold water.
- 5
Step 5
Lightly stew the spinach with garlic and thyme in a frying pan.
- 6
Step 6
Place the pancakes on a plate, arrange the gravlax sliced thinly between them. Sprinkle with grated Parmesan and lime zest.
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