Herb pancakes with smoked salmon and chèvre

20140630-205420-75260633.jpgWhen you have a pescetarian living with you for three weeks, you adapt. And you adapt recipes. Such as this one, which originally had cured sausage as part of the filling. Swapping the meat with smoked salmon… easy peasy solution. And the flavours still go very well together.

It’s an European style pancake and not an American one.

This serves two as a starter.

(Excuse the extremely unfocused picture – my hand was still moving and it snapped way too soon. It tastes much better than it  looks in the picture…)

Adapted from MatPrat – Urtepannekaker med spekepølse og chèvre.


75 g smoked salmon, sliced
25 g rocket salad/arugula
75 g chèvre, sliced
1⁄2 tomato, sliced


1 egg
50 g flour
150 ml milk
15 g butter , melted, plus a bit to grease the frying pan.
1⁄4 pot of finely chopped fresh basil


How to… 

1. Mix all the ingredients for the pancakes together, save the basil.

2. Let it stand for 30 minutes. About 5 minutes before this time is over, put a frying pan on the stove and heat it up.

3. Mix the basil into the batter.

4. Add a bit of butter to the frying pan, and cook thin pancakes until they’re golden on both sides.  (My batter ended up making two pancakes, if you make them thinner, you can get more.)

5. Fill the pancakes with equal amounts of the filling.



By Anne

Anne is a librarian by day. By night, she reads. She knits. She watches movies and television shows. She enjoys board games. And posting on royal related forums.

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