for 4 people

Batter

160 g	half-white flour
1 tsp	salt
½ tsp	baking powder
1 ¾ dl	milk
4	fresh egg yolks
50 g	baby spinach
10 g	wild garlic
½ bunch	chervil
4	fresh egg whites

Vinaigrette

2 tbsp	white balsamic vinegar
1 tbsp	olive oil
1	organic lemon, use a little grated zest
2 pinch	salt
a little	pepper
40 g	Fine Food Nocciola Piemonte IGP, coarsely chopped
40 g	caper berries drained, halved
80 g	Fine Food Graved Salmon
½ bunch	chervil, leaves torn off

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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