Spinach pancakes with smoked sockeye salmon
For the picky eaters among us (or the parents of picky eaters): healthy pancakes. A dream come true. The spinach is blended into the pancakes, but you can't see it. To complete this colorful dish, we use our smoked sockeye salmon.
Start with the batter. Blend the spinach until smooth. Add the milk and flour. Mix well. Add 1 egg with a pinch of salt and mix again. Refrigerate the batter until you're ready to cook the pancakes.
Boil 2 eggs for 8 minutes until hard.
Open the smoked salmon packaging to allow oxygen to enhance the flavor.
Slice the avocado and drizzle with a few drops of lemon juice to prevent browning. Slice the red onion into rings and halve the cherry tomatoes.
Heat the pancake batter in a pan over medium heat. After 2 minutes, cover the pan and cook for another 2 minutes. Flip the pancake and cook for an additional 30 seconds.
Spread cream cheese on the pancake. Top with smoked sockeye salmon, avocado, red onion, cherry tomatoes, and a few arugula leaves. Drizzle with olive oil.
Press the boiled eggs through a sieve over the pancake. Season with salt and pepper, and garnish with dill.
