Císte Bradán ar Sailéad Cúcamar Beag

Mix all ingredients with the hand mixer to a smooth dough and let it swell for approx. 20 minutes. Then heat a coated pan with a tablespoon of butter and bake small crepes in it. Then let it cool down.

Rub the lemon peel, squeeze the lemon and collect the juice for further use. Then beat the crème fraîche with a whisk until creamy. Refine the crème fraîche with salt, pepper, dill, lemon peel, lemon juice and cream horseradish. Mix everything together.

Finally, spread the finished cream on the cooled crepes and put some smoked salmon on top. Repeat the process several times until you have a small cake (start and end with crepes). Then put the layered cake in the cold for 2 hours.

Peel the cucumbers, remove the core and cut into 1/4 parts if desired. Then put the cream, vinegar and herbs in a bowl and season with salt and pepper to taste. Then whip the cream until it thickens slightly. Put the sliced ​​cucumber in small bowls and distribute the finished dressing on top.

Cut the salmon cake into 6 equal pieces and serve with the salad.