Alberto's Crespelle with Salmon and Camembert Filling

Ingredients for 4 servings:

• 2 eggs
• salt and pepper
• 150 g salmon fillet(s), fresh or frozen (also wild salmon)
• 100 g Camembert(s), young (not ripened)
• ½ tsp lemon zest
• 1 tsp lemon juice
• ½ tsp mustard, medium hot
• 1 tsp mayonnaise
• 1 tbsp chives, cut into fine rings
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 40 minutes

Briefly sauté the salmon in a little butter. Now, while the salmon is still warm, blend it with the Camembert using a hand mixer until smooth. The heat will melt the Camembert slightly, making it easier to mix with the salmon. Stir in the remaining ingredients and season with salt and pepper to taste. Cover and refrigerate. Whisk the eggs, salt, and pepper well. Melt the fat in a pan (approx. 20-22 cm in diameter) and add the beaten eggs. Fry or set an egg pancake on one side only over low heat. Dab off the fat with a paper towel and let it cool completely. Spread the salmon paste evenly over the uncooked side of the pancake. Roll it up, wrap it in aluminum foil, and refrigerate for several hours. Then slice the roll and serve with a dressing or on top of a salad.