Pumpkin Pancake with Red Caviar and Tzatziki Sauce
image/svg+xml Recipes Pumpkin Pancake with Red Caviar and Tzatziki Sauce

Pumpkin Pancake with Red Caviar and Tzatziki Sauce

 

Courtesy of EasyFish with support of Alaska Seafood Marketing Institute

 

Ingredients

  • 40 g red caviar
  • For pancake: 120 g pumpkin
  • 1 egg
  • 30 g green onions
  • 25 g flour
  • salt
  • For the tzatziki sauce: 100 g Greek yogurt
  • 50 g cucumber
  • 10 g parsley
  • 5 g tarragon
  • salt

Cooking steps

1

Prepare the tzatziki. Grate the cucumber on a fine grater. Transfer the pulp to a sieve and squeeze out the juice. Chop the parsley and tarragon. Add to cucumber.

2

Dry the Greek yogurt. Place a tea towel or a cloth on a flat plate and place the Greek yogurt on top of it. Roll and hang the yogurt to dry for 5-7 minutes.

3

Make pumpkin pancakes. Peel the pumpkin, cut into small pieces and place in a blender.

4

Take the green onion, cut off the white part and place over the pumpkin. Add flour and salt to a blender.

5

Chop the parsley and green onions, place in a blender as well and whisk. The mass should turn out to be viscous.

6

Preheat a frying pan, pour in some olive oil. Spoon the pumpkin pancake over the entire pan. Sauté over a low heat until cooked through, then turn the pancake over.

7

Make the tzatziki sauce. Spoon the cottage cheese off the towel, transfer to a deep bowl, add cucumber pulp, tarragon and parsley. Season with salt and stir, then add some lemon juice.

8

Transfer the pancake to a plate, add 1 tbsp. tzatziki sauce, 2 tsp. red caviar.

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