Ocean yep


Intense salmon flavour with a fresh hint of dill





Ingredients (for 6 medium yeps) :

100g (4 oz) of yep rice mix
280 ml water
150 g smoked salmon
3 tomatoes
1 green salad
crème fraîche
1 lemon
3 tbsp olive oil
Poivre, coriander powder (additional)
salt & pepper





ocean yep

Rinse tomatoes & salad. Cut salad in strips. Chop tomatoes & olives.

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.

Spread a tbsp of sauce on the yep, then a layer of salad and tomatoes. Lay a few slices of smoked salmon.
Top with a squeeze of lemon juice and dill.



How to prepare a yep


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