Goat Cheese Salmon and Beetroot Pancakes

The weekly (ehrm monthly) fish is here.

Photo by Mind the Home

Photo by Mind the Home

Beetroot and zucchini pancakes 

2 beetroots
1 zucchini
1 egg
0,5 tbsp psyllium husk (you can do with out this)
salt and pepper

This is how
1. Peel and grate the beetroots.

2. Grate the zucchini, add salt and let sit for a while.

3. You want to remove the extra water in the zucchini by squeezing it with your hands, then mix zucchini with the beetroots.

4. Add salt, pepper, egg, psyllium husk and mix.

5. Make pancakes of them and fry on medium heated pan until they have a nice color (about 4 minutes on each side).

Goat cheese salmon

2 filets of salmon
200 g goat cheese
2,5 dl (1,6 cups) creme fraiche
salt and pepper

This is how
1. Preheat oven to 190 C (374 F) hot air. If you don’t have hot air, just add 25 C (77 F) to the number.

2. Mix the goat cheese with the creme fraiche, salt and pepper.

3. Spread the cheese mixture on top of the salmon and bake about 15 minutes in the oven.

Honey and Avocado Salad

150 g mixed salad
2 avocados
150 g tomatoes
3 tbsp olive oil
1 tbsp balsamic vinegar

This is how
1. Slice the avocadoes and tomatoes and mix with the salad.

2. Mix honey, olive oil, balsamic vinegar, salt and pepper into a vinaigrette.

3. Mix salad with vinaigrette and serve to the salmon and beetroot pancakes.


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One Comment

  1. Ooh, never tried goat cheese with salmon. But goat cheese (yummy) and salmon (delish) – what can go wrong? Will definitely try!

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