Pancake cake with salmon and zucchini

Ingredients for 4 servings:

• 300 ml milk
• 200 g wheat flour
• 3 eggs
• 2 tbsp oil
• 1 pinch of salt
• ½ bunch chives
• 1 small onion(s)
• 1 clove(s) garlic
• 2 small zucchini
• 1 tbsp butter
• 400 g cream cheese
• 2 tbsp horseradish (cream horseradish)
• 200 g smoked salmon
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

For the pancakes, mix the milk, flour, eggs, and oil into a runny batter. Season with a pinch of salt. Finely chop the chives and fold them into the batter. Fry thin pancakes in batches in a non-stick pan (they should all be roughly the same size) and let cool. Dice the onion and garlic. Thinly slice the peeled zucchini. I always use a vegetable peeler for this and peel around the middle part with the seeds; I don’t use that part. Melt the butter in a pan over medium heat. Add the zucchini slices, onion, and garlic and sauté, stirring, until soft. Season with salt, pepper, and a pinch of nutmeg. Set the pan aside and let cool slightly. Mix the cream cheese with the horseradish cream until creamy and season with salt and pepper. Spread a pancake with some cream cheese mixture, top with some filling and a few slices of smoked salmon, and cover with the next pancake. Continue layering until all the pancakes and the remaining ingredients are used up. The last layer should be cream cheese, then you can garnish with some chives. You can then either refrigerate the pancake cake (I personally prefer this) or cut it into slices and enjoy immediately.