Nettle Pancake Cake with Smoked Whitefish Filling
recipe

A delicious nettle pancake cake combining nutritious nettles with flavorful smoked whitefish, perfect for various occasions.
Preparation Time: 1 hour + 1 hour resting time
Serving Size: 8 servings

Ingredients

- Pancake Batter:
- 2 dl all-purpose flour
- 1 dl rolled oats
- 5 dl milk
- 3 eggs
- 100 g nettle leaves (or spinach)
- 3/4 tsp salt
- Butter for frying
- Filling:
- 1 medium smoked whitefish
- 200 g crème fraîche
- 0.5 dl chopped fresh dill
- 4 green onions, chopped
- 150 g shrimp, chopped
- 1 tbsp grated horseradish or horseradish paste
- 3 tbsp lime juice
- 3 hard-boiled eggs
- Salt and black pepper to taste

Instructions

1. Blanch the nettle (or spinach) leaves and chop them finely with a knife.
2. Whisk together the pancake batter ingredients (flour, oats, milk, eggs, nettle leaves, and salt) until smooth. Let the batter rest for about one hour.
3. Fry the pancakes in butter on a medium skillet until golden brown.
4. Debone the smoked whitefish and chop the flesh. Cut the shrimp into small pieces, saving a few for garnish. Peel and chop two hard-boiled eggs.
5. Mix the filling ingredients (smoked whitefish, crème fraîche, dill, green onions, shrimp, horseradish, lime juice, hard-boiled eggs) and season with salt and black pepper.
6. Divide the filling into seven equal parts. Place one pancake on a large plate and spread a layer of filling on top. Continue layering until all pancakes and filling are used.
7. Press the cake down gently to compact the layers. Garnish the top with chopped hard-boiled eggs, shrimp, and dill.
8. The cake can be enjoyed immediately but tastes even better when allowed to rest until the next day.
Nutritional Information (per serving):
Calories: 350 kcal
Protein: 20 g
Carbohydrates: 30 g
Fat: 15 g
Fiber: 3 g
Sugars: 2 g

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