Avocado Salmon Pancake Tower

Ingredients

• 300 ml milk (3.5% fat)
• 150 g spelt flour (Type 1050)
• 2 Eggs
• 3 tbsp balsamic vinegar
• Salt
• 1 cucumber
• 1 Avocado
• 1 tbsp Lemon Juice
• Pepper
• 5 tsp rapeseed oil
• 200 g whipping cream
• 250 g sour cream
• 200 g herb cream cheese (30% fat in total)
• 1 tsp Dijon mustard
• 6 sprigs dill
• 150 g smoked salmon (sliced)
• 30 g trout caviar (2 tbsp)

Instructions

1. 1.

   For the pancakes, whisk milk and flour together. Beat in eggs, 1 tbsp vinegar, and a pinch of salt. Let the batter rest for 10 minutes.

2. 2.

   Meanwhile, peel the cucumber and use a vegetable peeler to cut it into strips up to the seeds. Mix cucumber strips with 1 tbsp vinegar and season with salt. Halve the avocado, remove the pit, scoop out the flesh, slice thinly, drizzle with lemon juice, and season with salt and pepper.

3. 3.

   Bake pancakes from the batter one at a time: heat a large pan, brush each side with 1 tsp oil, pour in a ladle of batter, and cook for 2–3 minutes on each side over medium heat. Let cool.

4. 4.

   In the meantime, whip the cream until stiff peaks form. Mix sour cream and cream cheese with remaining vinegar and mustard. Fold in the whipped cream, season with salt and pepper, cover and refrigerate for 20 minutes.

5. 5.

   Wash dill, pat dry, trim ends, and finely chop.

6. 6.

   Divide the cream into five portions. Place one pancake on a plate, spread one portion of cream, top with cucumber strips. Add another pancake, press lightly, spread cream, and top with salmon slices. Place the next pancake, spread cream, set aside 1 tsp dill, sprinkle remaining dill over it. Add the fourth pancake, spread cream, and top with avocado slices. Place the final pancake on top and spread the remaining cream in the center.

7. 7.

   Cover the tower and refrigerate for 1 hour. Before serving, distribute caviar on top, scatter extra dill, and cut into slices.