Crispy buckwheat pancakes with smoked salmon

Crispy buckwheat pancakes with smoked salmon: a savoury recipe with buckwheat flour, cream cheese, horseradish, dill and olive oil for a quick meal.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 550 kcal per serving
• Protein: 36 g
• Fat: 28 g
• Carbs: 40 g

Ingredients

• 100 g buckwheat flour
• 1 egg
• 200 ml water
• 100 g smoked salmon
• 50 g cream cheese
• 1 tbsp olive oil
• 1 tsp horseradish
• 1 bunch of dill

Method

You’ll need: frying pan · mixing bowl

1. Whisk the buckwheat flour, egg, water and a little sea salt in a bowl to a smooth, runny batter. Leave the batter to rest briefly so the buckwheat flour can absorb the liquid.
2. Stir the cream cheese with the horseradish and finely chopped dill until smooth. Season lightly with salt to taste.
3. Heat olive oil in a shallow frying pan. Add a little batter, swirl the pan and cook a thin pancake.
4. Cook the buckwheat pancakes one after another until golden brown on both sides and slightly crisp. Use up the rest of the batter the same way.
5. Spread the warm pancakes with the horseradish cream and top with the smoked salmon. Add a little more dill if you like.
6. To serve, roll up the pancakes or fold them. Best served warm, straight away.

Good to know

When you want something savoury, quick and still a bit special, this recipe is just right. The pancakes turn out tender and crisp at the same time, the filling fresh and tangy.

Swaps

Smoked salmon → smoked trout (similar protein content, usually milder; in pregnancy, only steaming hot) | Cream cheese → soft goat's cheese (often stronger; pasteurised in pregnancy) | Olive oil → ghee (heat-stable for frying) | Horseradish → unsweetened mustard (tangy, usually milder)

Allergens

Contains egg, milk and fish. For children, only with mild seasoning. In pregnancy, leave out the smoked salmon, as it isn't heated here.