Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Vinaigrette
Utensils
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How it's done
Batter
Mix the flour, salt and baking powder in a bowl. Place the milk in a measuring cup along with all the other ingredients up to and including the chervil, puree. Gradually pour the mixture into the well while stirring with a whisk, continue to whisk until the batter is smooth. Beat the egg whites until stiff, carefully fold the beaten egg whites into the batter using a rubber spatula, pour into the prepared tray, smooth down.
To cook
Approx. 15 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, place the tray on a cooling rack, allow to cool slightly.
Vinaigrette
Whisk the balsamic, oil and lemon zest in a bowl, season. Add the hazelnuts and capers, mix. Serve the vinaigrette and salmon on top of the pancake, garnish with the chervil.
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