Salmon pancakes with chanterelle cream

Ingredients for 3 servings:

• 200 g flour
• 10 g flour
• 4 eggs
• 375 ml milk
• Salt and pepper, white from the mill
• 2 onions
• 150 g chanterelles, fresh
• 5 tsp oil for frying
• 10 g butter
• 100 ml whipped cream
• 3 tsp vegetable broth, granulated, or less
• some lemon juice
• 1 bunch of chives
• 250 g salmon (smoked salmon), sliced
• lemon(s) or dill for garnishing

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Mix 200g flour, eggs, milk, and about ½ teaspoon salt into a smooth pancake batter. Let it swell for about 15 minutes. Peel and finely chop the onions. Trim and clean the chanterelles, and if necessary, briefly wash them. Heat the oil in a pan in batches and use the batter to make 6 pancakes, one after the other. Keep warm. Heat the butter. Fry the onions and mushrooms, turning occasionally. Season with salt and pepper. Sprinkle 1 tablespoon of flour over the pancakes and sauté briefly. Deglaze with 200-250ml water and cream. Bring to a boil, stirring, and simmer for 3 minutes. Then season to taste with stock, pepper, and lemon juice. Wash the chives and cut them into rolls. Arrange the salmon slices on the pancakes and roll them up (for a decorative roll, place the salmon on the pancakes so that it overlaps slightly and is clearly visible). Arrange the pancake rolls on a platter with the chanterelle cream. Sprinkle with chives. Garnish with lemon or dill, if desired.