If you love smoked salmon and crepes, and bagels and pasta …this one is for you!
Add a little Herbed Hollandaise and you are in entrée heaven. This is very impressive as a dinner party starter, easily made ahead, and leftovers are sensational. If there are any.
Add a salad and you are talking light lunch or family dinner...I mean, torte for dinner, what is not to love?
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 2–3 spring onions/shallots, sliced
- 1 sprig fresh dill
- 2 eggs
- 400 Grams milk
- 200 Grams plain flour
- Pink Salt Flakes to taste BUY
- Extra Virgin Olive Oil (EVOO) or frying BUY
- Handfuls leafy herbs of choice
- 20 Grams capers
- 250 Grams cream cheese
- 100 Grams celery, chopped
- 40 Grams lemon juice, fresh
- 100 Grams smoked salmon
Make pancakes by placing all ingredients into the Thermomix bowl and blending 30 sec/speed 8.
Rest batter for at least 10 minutes before cooking pancakes one at a time in an oiled frypan set to a medium heat (Induction 7). Set pancakes aside to cool.
Line the base of a springform cake tin with baking paper. Try and pick a tin that is approx. the same diameter as the frypan you use to make the pancakes.
To make filling, place all ingredients except salmon into the Thermomix bowl and blend 6 sec/speed 6. Add salmon and blend 3 sec/speed 6.
Lay 1 pancake into base of prepared tin. Spread with filling, cover with another pancake, repeat with filling and so on until all filling is used. Finish with a pancake. Press down and place into fridge for 1 hour.
Remove from tin, garnish with additional dill sprigs and grape tomatoes. Serve in wedges with salad or in thin slivers as a starter.