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Salmon & spinach pancakes

Lamb’s lettuce salad


Total: 30 min


20 min


10 min


2 servings
  • 400 g Spinach
  • 120 g Salmon, smoked
  • 100 g Lamb's lettuce
  • 2 garlic clove
  • 1 Eggs
  • 50 g grated gruyère cheese
  • 250 mL Milk, 2%
  • 2 tablespoon Wheat flour (patent)
  • 10 g Butter
  • 15 mL Olive oil
  • 15 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Melt 1 knob of butter and prepare the dough by mixing the flour, the milk, the egg and the butter. Add some salt and pepper.
  • Let it rest for 15 minutes.
  • Clean and drain the lamb’s lettuce. Prepare the vinaigrette.
  • Wash and select the spinach.
  • Blanch them in boiling water for 10 minutes.
  • Squeeze them to remove excess liquid and chop them.
  • Peel and chop the garlic.
  • Chop the smoked salmon.
  • Fry the spinach in hot oil with the garlic until the water is completely gone. Add salt and pepper.
  • Add the chopped salmon and the gruyère cheese and mix.
  • Cook small pancakes in a non-stick pan and garnish with the spinach mix.
  • Serve the salmon spinach pancakes with the lamb's lettuce salad.

Recipe tips

  • Try to limit your consumption of very sweet beverages, water is a good choice during meals.