Stuffed salmon pancakes

Ingredients for 4 servings:

• 400 g flour
• 3 eggs
• ½ liter of milk
• n. B. Oil (e.g. sunflower oil)
• 4 tbsp sugar
• 1 pinch of salt
• 200 ml cream
• 1 lemon(s), untreated
• 8 tsp horseradish
• 200 g herb cream cheese
• 1 bunch of dill
• salt and pepper
• 8 slices of smoked salmon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

or salmon pancakes

Whisk together flour, eggs, milk, a dash of oil, sugar, and salt. Heat a dash of oil in a pan and fry the pancakes in batches (one ladle of batter per pancake) on both sides. For the filling, grate the lemon zest and chop the dill. Whip the cream until stiff peaks form, then mix with the horseradish and cream cheese. Fold in the grated lemon zest, dill, salt, and pepper. Spread the pancakes with the cream and cream cheese mixture and top with the salmon. If desired, drizzle with a little lemon juice. Finally, roll up the pancake and serve. 1 batch = 2 pancakes.