Salmon pancakes with honey-mustard sauce

Ingredients for 10 servings:

• 2 eggs
• 100 g flour
• 150 ml milk
• 50 ml mineral water
• 2 pinches of salt
• Oil for frying
• 4 tbsp, heaped honey
• 4 tbsp, heaped mustard
• 1 tbsp, heaped dill, freshly chopped
• 2 packs of smoked salmon (200 g each)
• 2 cups of crème fraîche, 200 g each
• 2 tbsp, heaped dill, freshly chopped
• 1 lemon(s), juice
• 1 tsp, leveled salt
• 1 tsp, levelled pepper from the mill

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

First, mix the batter for the pancakes from the ingredients, except the water, until smooth. Once the batter is smooth, slowly stir in the sparkling water. Set the batter aside for 30 minutes. Mix the honey-mustard sauce from the ingredients and set aside. Cut the salmon into small cubes approximately 1 cm x 1 cm and place in a bowl. Add the crème fraîche, lemon juice, chopped dill, salt, and pepper, and mix thoroughly until everything is well blended. Season with salt and pepper if necessary. Now, use the batter to make 3-4 pancakes in an oiled pan and let them cool. Then, spread 2 heaped tablespoons of the salmon mixture onto each pancake and roll the pancakes out. Now cut the pancakes diagonally (for a nicer look when serving) into 1.5 cm – 2 cm slices. I get 9 slices per pancake. Serve the slices and garnish with the honey mustard sauce and a sprig of dill. I also added creamed horseradish. Enjoy!