Fini's pyre

Ingredients for 1 servings:

• 100 g flour
• 1 egg(s)
• 1 pinch of salt
• e.g. milk
• e.g. butter or clarified butter for frying
• 3 slices of smoked salmon

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

“Duranand” with salmon

Mix the flour, egg, and salt with enough milk to form a thick, sticky batter (a hand mixer with a cream whipper works well here). Heat a nonstick pan with 1 tablespoon of butter (on high heat), then add the batter and smooth it out. Reduce the heat to medium. When the surface begins to set, carefully lift the edges and check if the underside is already light brown. If so, flip it over with a spatula (careful, the surface is usually not completely firm yet) and fry the other side. Then, like Kaiserschmarrn, tear it into small pieces, place it on a (preferably preheated) plate, and place the salmon slices on the Duranand. At some point, this dish was given the name “Scheiterhaufen” (scraper), and it stuck… Another name for Duranand, I learned, is Eierhaber (egg eater).