Chestnut pancakes with salmon

200 g chestnut flour
pinch of a sea salt
3 medium eggs
250 ml full-fat milk
125 ml water
35 g butter, melted

filling:
4-8 slices of salted (gravlax) or lightly smoked salmon
1 large avocado, cut into smaller cubes
4 tsp mild extra virgin olive oil
sea salt to sprinkle
freshly ground pepper to serve


In a large bowl, combine the flour and salt. Make a well, put the eggs and 1/3 of the milk in and whisk together. When mixed, add rest of the milk and mix. Add water and mix until the batter is uniform. Add the butter and mix. Let the batter sit in the fridge for 1 h.

Heat the pan. Pour a ladle of batter and swirl around the pan. Cook the pancake for 30‒45 seconds on one side until the edges are brown and are lifting off the pan. Flip and cook for another few seconds. Put the pancake on a plate. Continue cooking until the batter is gone. Serve them right away topped with avocado, salmon, oil, salt and pepper.