Zucchini pancakes with smoked pink salmon and dill

Grate the zucchini or courgettes (1–2 pcs) on a coarse grater. Sprinkle with salt (1 tsp) and let sit for 30 minutes to release excess moisture.

This method helps to remove extra moisture and make the pancakes dense and crispy.

Finely chop the smoked pink salmon (100 g) and dill (to taste). If you can’t use fish, you can make it without it, and it will still be delicious.

Squeeze the zucchini through cheesecloth. Add an egg (1 pc), chopped fish, dill, and mix well.

Add flaxseed flour (2 tbsp). If desired, add turmeric (1/3 tsp) for a golden color.

Fry the pancakes in a pan with coconut or clarified butter on both sides under a lid for 3–4 minutes until golden brown.