Cured Salmon with Rye & Sour Cream Pannekaker
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Cured Salmon with Rye & Sour Cream Pannekaker

for 12 people


-1.5 kg Norwegian salmon fillet, de-boned and de-scaled, cut in half
-2 tbsp pink peppercorns
-2 tbsp coriander seeds
-1tbsp juniper berries
-1 tsp allspice berries
-100g granulated sugar
-75g sea salt
-2 shots whisky
Ingredients for the rye and sour cream pannekaker
-150g rye flour
-100g wholemeal spelt flour
- 5g fresh yeast or ½ tsp dried yeast
- 300ml sour cream
- 50-100ml whole milk
-2 medium eggs, beaten
-50g butter, melted
-1 tsp baking powder
-½ tsp sea salt
-1 fennel bulb, thinly sliced or mandolined
- 150ml white wine vinegar
- 75g fructose (fruit sugar) or 100g caster sugar
- wild fennel pollen for garnish (can be sourced from Global Harvest Ltd.)
-extra sour cream or crème fraiche for garnish

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