Pancake salmon cake

Ingredients for 1 servings:

• 4 eggs
• 400 ml milk
• 250 g flour
• pinch(s) of salt
• Butter for baking
• 400 g smoked salmon
• 300 g cream cheese, natural
• 300 g herb cream cheese
• 250 g crème fraîche
• 3 tsp horseradish
• 2 spring onions
• 4 sprigs of dill
• salt and pepper
• possibly lemon juice

Instructions

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

To make the pancakes, mix the flour, eggs, milk, and salt until a smooth batter forms. (Some of the milk can also be replaced with mineral water. This makes the batter a little lighter.) Cook about 8 thin pancakes from the pancake batter in a pan with a little butter. Cut them out using a cake ring, for example, so that all the pancakes are the same size. Place the pancakes on a wire rack to cool. In the meantime, prepare the filling for the cake. Finely chop the spring onions and dill. Mix both in a bowl with the cream cheese, crème fraîche, and horseradish. Season the filling with salt and pepper. If desired, add a little more lemon juice. Place a pancake on a plate and place a cake ring around it. Spread a layer of the filling on the pancake and place a layer of salmon on top. Repeat this process until all the pancakes are layered. As a final layer, add another layer of cream cheese frosting. For decoration, you can scatter a piece of salmon or dill on each slice of cake.