Instructions

1. Sift the flour, baking powder and a pinch of salt into a mixing bowl.
2. Mix the milk, kefir and eggs in another bowl, then add half of this mixture to the flour and combine. Gently fold in the rest with a flat wooden spoon.
3. Thinly slice the salmon and add to the batter together with the dill and oil. Rest for 15 minutes, if possible.
4. Meanwhile, make the horseradish sauce: mix the lemon zest with the kefir, lemon juice and horseradish. Set aside.
5. Oil a heavy-based saucepan, then heat. When piping hot, add dollops of the batter and let them spread out a bit. Cook for 2-3 minutes, then flip them over and cook for another minute or so until golden.
6. Transfer them to a plate, lined with kitchen paper towel.
7. Serve warm with the horseradish sauce.