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Smoked Salmon and Caper Yogurt on Parsnip Pancakes

Serves 4


  • 1 cup Australian Greek style yogurt
  • 2 tablespoons grated red onion
  • 2 tablespoons chopped dill
  • 1 tablespoon capers, chopped
  • 1 cup self-raising flour
  • 1/2 teaspoon baking powder
  • 1 large parsnip, peeled and grated
  • 2 eggs, lightly beaten
  • 3/4 cup Australian Greek style yogurt, extra
  • salt and freshly ground black pepper, to taste
  • 20g Australian butter
  • 100g smoked salmon, cut into strips
  • chopped dill, extra, to garnish.
Download Recipe (PDF)


  1. 1. Combine yogurt, red onion, dill and capers. Chill.
  2. 2. Sift flour and baking powder into a bowl. Stir in grated parsnip, eggs, and extra yogurt to form a batter. Season to taste.
  3. 3. Melt butter in a frypan and cook 1/4 cup of mixture until bubbles form on top of the pancake. Turn and cook until other side is well browned. Remove and keep warm. Repeat with remaining mixture to make 8 large pancakes.
  4. 4. Cut each pancake into six wedges. Top pancakes with prepared herbed yogurt and strips of smoked salmon. Serve, garnished with extra dill.


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