Vegetable Pancakes With Smoked Salmon - cooking recipe

Ingredients

1 None small carrot, peeled and cut into thin strips
3.5 oz celeriac, peeled and cut into thin strips
5.25 oz zucchini, cut into thin strips
2 oz cucumber, cut into thin strips
1 tbsp butter
2 None eggs, beaten
1 cup 2% or whole milk
1 cup all-purpose flour
1 tsp baking powder
1 tsp ground cumin
2.5 oz Emmental cheese, grated
2-3 tbsp oil
1/2 cup full-fat yogurt
1/3 cup fresh chives, chopped
4 slices smoked salmon, cut into strips

Preparation

Cook carrot and celeriac in boiling salted water for 1 min, add zucchini and cucumber and cook for 1 min. Drain and rinse under cold water.
Melt butter in a saucepan. Remove from heat and add eggs and milk. Mix flour, baking powder, cumin and a pinch of salt. Add egg mixture then cheese and blanched vegetables. Season. Heat a little oil in a frying pan and fry pancakes, in batches, for 4-5 mins, turning. Remove from pan and drain on paper towels.
To serve, mix yogurt and chives and season. Arrange pancakes on serving plates, top with salmon and drizzle with yogurt mixture.