Beetroot Pancakes with Juniper Smoked Salmon and Sour Cream Dressing

Ingredients

• 4 x eggs
• 3 dl plain white flour
• 5 dl milk
• 1 tbsp butter
• 1 tbsp pickled beets
• 1 tbsp beetroot powder
• 3 dl 35% fat sour cream
• 2 tbsp mayonnaise
• 1 tbsp dijon mustard
• 4 tbsp pickles
• 2 tbsp pickled cucumber brine
• ½ handful fresh dill
• ½ tsp salt
• ½ tsp black pepper
• 200 g juniper smoked salmon
• 1 pinch capers
• 1 pinch red onion

Method

1. Miks together flour and salt, add half of the milk and whisk it together into a thick and lump-free batter, before adding the rest of the milk. Whisk in eggs and the beetroot powder, and let it swell 20-30 minutes. Add the pickled beetroots and fry the pancakes.
2. Mix together the ingredients for the sour cream dressing.Serve the pancakes with dressing, juniper-cured salmon, a few thin slices of red onion, sour capers and some fresh dill.