Salmon pancakes with Asian trout roe vinaigrette

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Course: Cold and Hot Starters
Cuisine: French
Keyword: pancackes, roe, salmón, trout
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes


For the crepes

  • 2 fresh chicken eggs
  • 500 g wheat flour
  • 300 g whole milk
  • 25 g butter Vima
  • 10 g turmeric powder
  • 1 g salt

For the filling

For the vinaigrette


Preparation of crepes

  • Whisk the eggs with milk and flour using a turmix, add salt and melted butter, towards the end add in the turmeric, it should have a semi-thick consistency.
  • In a hot, non-stick, frying pan, make the crepes (or tortillas). Pour the mixture in while hot and rotate the frying pan in circles as it cooks to obtain a more uniform and thin result.

Prepare the filling

  • Cut the salmon into squares off 1/2 cm of length and remove the skin.
  • Mix in with the cheese, dill, and the already grated and washed cucumber.

Preparation of the vinaigrette

  • Gather all the ingredients, except the roe, and beat with a mixer until an almost white vinaigrette form.
  • Add the roe and set aside.

Assembly of the crepes

  • Fill the crepes by rolling and cutting them into 2 or 3 pieces.
  • Assemble on a plate, topped with the vinaigrette, and decorated with fresh lettuce or other similar tender sprouts.

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