Green pea pancakes with salmon and yogurt sauce Horseradish is an idea for a tasty and very versatile dish. The pancakes can serve for lunch, for dinner or as a snack for unexpected guests.
I like these pancakes because I always have the ingredients on hand at home. on hand. Green peas in the freezer, packaged smoked salmon in the fridge. Yogurt and horseradish is also a must-have item in my refrigerator. I do not always have spring onions with chives, in which case I replace them with finely chopped onions.
Preparing these pancakes is trivial and quick, and the effect and taste ... sheer goodness.
100 g flour
100 ml milk
200 g frozen green peas (fresh in season)
A bunch of spring onions with chives
150 g cold-smoked salmon MOWI pure (6 slices)
6 tablespoons of thick yogurt
2 tablespoons of horseradish from a jar
Lay the frozen peas in a strainer and rinse them for a while under running lukewarm water, drain. In a bowl Mix egg, flour, milk and a pinch of salt with a whisk to make a batter pancake batter. Chop the spring onions, the white part and the drained peas add to the the batter, and mix.
In a small bowl, mix yogurt and horseradish, season with a a pinch of salt and add the chopped chives.
There is no need to add the horseradish.
In a frying pan, heat a little oil and put portions of the of batter, about a tablespoon per pancake. Fry on both sides until golden color.
Serve the pancakes right away, with yogurt and horseradish sauce and a piece of salmon.