Pancakes with Swiss Chard and Salmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g flour, wheat flour type 405
- 2 egg (s)
- 125 ml milk
- 0.5 teaspoon ½ salt
- some clarified butter
- 300 g Swiss chard
- 1 scoop mozzarella
- 1 shallot (s)
- 1 clove garlic
- 250 g salmon fillet (s)
- butter
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Mix the flour, salt, eggs and milk into a smooth dough and let it rest for at least 30 minutes.
- Then bake 4 thin pancakes in clarified butter; roll up and let cool.
- Finely chop the garlic clove and shallot; Wash the chard and cut the leaves into strips.
- Cut the salmon fillet into large strips and the mozzarella into pieces.
- Sauté the garlic in butter, remove from the pan, fry the shallots until translucent, add the chard, let it collapse, season with salt, pepper and nutmeg and add the garlic again. Add very little water, sauté briefly and let cool down.
- Fill the pancakes with the chard, the salmon strips and the mozzarella, roll up and place in a greased baking dish.
- If there are still pieces of mozzarella left, they can be spread on the pancake rolls.
- Drizzle some melted butter over the rolls and bake at 180 ° for about 12 minutes.
- Serve with a salad.
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