This dish is one of my biggest favorite while it comes to Norwegian flavors and it works like the perfect flavor bomb and awakens your appetite before a bigger dinner. Perfect to serve as a starter or as a Christmas lunch.
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
- 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.
- 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.
