Crispy wheat pancakes served with smoked salmon and yogurt sauce.
When I heard about the contest launched by Ebly on Dorian's blog, I immediately wanted to participate! Why ? The first prize is nothing less than one morning as a kitchen worker with William Ledeuil and a lunch for 2 people in his ZE Kitchen Galery restaurant!
If you also want to participate, it's until April 10 and for more information, check out Dorian's blog (by the way, it's a gold mine of inspiration!)
I imagined these little wheat grains in the form of pancakes and chose to combine the version of parsley with smoked salmon to get a good dish, fresh and light, in short, a perfect recipe for next summer 😉
Preparation time: fifteen minutes
Cooking time: twenty minutes
Total time: 35 minutes
portions: 4 people
Cook the Ebly Persillade as indicated on the package. Meanwhile, prepare the yogurt sauce by mixing: Bulgarian yogurt, pressed garlic and chopped scallions. Season with salt and pepper to taste, then keep it fresh.
In a salad bowl, mix Ebly grains, beaten eggs and cream.
Heat a pan with a little olive oil and then fry the device in Ebly, forming patties of about 10 cm in diameter. Let them grill for 3 minutes on each side.
Prepare the dishes by presenting 2 empanadas, a slice of smoked salmon and a small sauce pot. Garnish with thinly sliced red onion rings.