Pancakes with carrots and salmon from Maxim Myasnikov

Ingredients

• 2 eggs
• 1 liter of milk
• 12 g of salt
• 80 g sugar
• 450 g flour
• 50 g butter
• 30 g vegetable oil
• 800 g chilled salmon
• 1200 g water
• 500 g of carrots
• 4 g fresh thyme
• 15 g lemongrass
• 2 g of salt
• 180 g cone jam

Cooking

Step 1

Beat eggs, salt and sugar until smooth. Add milk, vegetable oil and melted butter, beat again. Add flour and beat until you have a smooth dough without lumps. Preheat the pan, grease with oil, and pouring the dough with a ladle of about 50 g each, bake pancakes.

Step 2

Squeeze carrot juice out of 1/3 carrot. Mix it with water, add thyme and lemongrass. Boil the rest of the carrots in this mixture until tender. Prepare mashed carrots from boiled carrots, season to taste.

Step 3

Cut the salmon into large cubes and bake in the oven at 200 C for 6-7 minutes.

Step 4

Decorate the plate with carrot puree, put 2 pancakes in the center of the plate. Arrange the baked salmon nicely around the edges. Slightly warm the jam from coniferous cones and pour pancakes with this sauce. Decorate the dish with pine cones.