Preheat the oven to 180 ° C (top / bottom heat). Grate the zucchini, sprinkle with plenty of salt and let stand for now. In the meantime, finely dice the onions and place in a mixing bowl with the egg.
Squeeze the courgette grated through a dishcloth, cheesecloth or something similar to remove the water. Add to the egg and onion mixture, add the spelled flour and stir well.
Form approx. 4 small flatbreads on a baking sheet lined with baking paper and bake for approx. 20 minutes until the desired brown color. Turn once after about a quarter of an hour so that they are nice and even.
In the meantime, mix the yoghurt and quark to a homogeneous mass and season with salt, pepper and fresh or frozen herbs to taste. Quarter or eighth of the tomatoes.
Take the zucchini pancakes out of the oven, spread the herb cream and top with the salmon. I am very fond of salmon, so I took quite a lot. It can also be that less is enough. Simply go according to your personal taste and sense of proportion.
Spread the tomatoes around and serve. I like to sprinkle the whole thing with lemon salt, which my father-in-law once brought from Turkey, tastes great with both salmon and tomatoes!
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