Smoked Salmon Pancakes with Spinach Leaves

For the smoked salmon pancakes with spinach leaves, first prepare the pancakes. To do this, whisk together the milk, whipping cream, eggs and yolks. Stir in flour and season with salt, pepper and nutmeg. Mix to a smooth, not too thick dough and let it rise briefly. Correct consistency with milk or flour if necessary. Heat some butter in a coated pan, pour in a little batter and bake until golden brown. Turn and also bake until golden brown. Cover with aluminum foil, keep warm and bake the remaining pancakes in the same way.

For the filling, briefly blanch (scald) spinach leaves in boiling salted water, rinse with ice water and drain well. Finely chop spinach. Finely chop onions and sauté in hot olive oil until light. Add finely chopped garlic, stir in chopped spinach and season with salt and pepper. Remove from heat and let cool slightly.

Cut smoked salmon into fine strips and mix with crème fraîche. Top each pancake with some spinach, place strips of smoked salmon on top and roll up pancake. Arrange on warmed plates and cut in half diagonally. Garnish with fine strips of smoked salmon and a dollop of cream on each and serve the smoked salmon pancakes with spinach leaves.

You can find the video for the recipe here.

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