Ingredients (for 6 medium yeps) :

100g (4 oz) of yep rice mix
280 ml water
150 g smoked salmon steaks (or thick slices)
3 tomatoes
1 iceberg lettuce
1 lemon
crème fraîche
3 tbsp olive oil
pepper
dill & coriander powder

nordic yep

Rinse the tomatoes and salad. Cut strips of salad and dice the tomatoes.
Prepare the sauce with crème fraîche, dill and pepper.

Stir the yep mix into water. Add a pinch of salt.

Heat a lightly oiled, non-stick frying pan. Pour a laddle of batter to and form a crepe (pancake). Cook for 1 to 2 minutes . It is not necessary to cook it both sides.

Flip the yep on a lightly oiled plate.Let it cool down for a minute or 2 before handling.

Fill the yep with a tablespoon of sauce, salad & tomatoes. Add the salmon steaks and a drizzle of lemon juice.

Layer 3 or 4 leaves of lettuce, fold them in half and use scissors to cut the lettuce in thin, long strips.

How to prepare a yep