Herb pancakes with salmon and egg

Ingredients for 4 servings:

• 150 g flour
• 1 pinch of baking powder
• 250 ml milk
• 3 eggs
• 4 sprigs of fresh thyme
• ½ bunch parsley
• 3 tbsp rapeseed oil
• 1 pinch of salt
• ½ bunch of dill
• 100 g honey
• 150 g mustard
• Salt and pepper from the mill
• 8 slices of smoked salmon
• 150 g cucumber(s)
• 4 eggs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

Roughly chop the parsley and thyme. Mix the flour and baking powder. Mix the flour mix with 3 eggs, milk, and a pinch of salt. Stir in the chopped herbs. Finely chop the dill, leaving a few sprigs for garnish. Mix the mustard, honey, and dill together and season with salt and pepper. Boil 4 eggs for about 8 minutes, then peel them. Pour oil into a pan and cook the pancakes for 2 minutes on each side. Keep warm. Slice the boiled eggs. Slice the cucumber. Spread the salmon, egg slices, cucumber slices, and a little dill sauce on one half of each pancake. Fold over the other side. Garnish the pancakes with the reserved dill sprigs. Serve with the remaining dill sauce.