Pancake Salmon Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 562 mg | (14 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 350 milliliters milk
- 2 eggs
- salt
- 3 Tbsps clarified butter (for cooking)
- 400 grams Salmon
- 1 Red Bell pepper
- 1 Tbsp Caper
- 2 scallions
- 30 grams mixed Fresh herbs (such as parsley and chervil)
- 150 milliliters Whipped cream
- 2 egg whites
- cayenne pepper
- 1 splash lemon juice
- 1 Tbsp olive oil
Preparation steps
Sift the flour into a bowl and mix with a little milk until smooth. Stir in the eggs, 1/2 teaspoon salt and the remaining milk until a smooth batter is formed. Let rest about 20 minutes.
Heat some butter in a pan. Pour a little batter into the hot pan, spread evenly on the bottom of the pan and bake on medium heat 1-2 minutes. Turn the pancake, baking on the second side not too dark, and put on a plate. Successively bake the remaining batter to a total of 8-10 thin pancakes (diameter 20-22 cm, approximately 8-8 2/3 inches).
For the filling, rinse salmon and pat dry. Cut into small cubes and let freeze for about 10 minutes.
Meanwhile, rinse the pepper, halve, remove seeds and ribs and chop small. Chop the capers finely. Trim, rinse and finely chop the scallions. Rinse the herbs, pluck and chop.
Mix the salmon with a little cream. Chop with the egg whites, cayenne pepper and lemon juice in a food processor. Mix in the remaining cream to a fine consistency. Stir the pepper, capers and herbs into the cream and season to taste.
Preheat the oven to 180°C (approximately 350°F) convection. Line a tall pan in diameter of pancakes with parchment paper.
Place the pancakes alternately with the salmon cream into the pan. Complete with a pancake and brush with oil.
Bake in the oven about 45 minutes. If the cake is too dark, cover with aluminum foil.
To serve, cut the pie into pieces while still warm or cooled.
