Zucchini pancakes with smoked pink salmon and dill
A source of fiber and omega-3, this dish supports heart health and improves digestion. The delicate taste of zucchini combined with smoked pink salmon and fresh dill creates a harmonious blend, perfect for a light dinner.
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 excess moisture and makes the fritters 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, it will still be delicious.
Squeeze the zucchini through cheesecloth. Add an egg (1 pc), chopped fish, dill, and mix.
Add flaxseed flour (2 tbsp). If desired, add turmeric (1/3 tsp) for a golden color.
Fry the fritters in a pan with coconut or clarified butter on both sides under a lid for 3–4 minutes until golden brown.
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