Salmon Pancakes with Chanterelle Cream
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g flour
- 10 grams flour
- 4 egg (s)
- 375 ml milk
- Salt and pepper, whiter from the mill
- 2 onions)
- 150 g chanterelles, fresh
- 5 teaspoons oil for frying
- 10 g butter
- 100 ml whipped cream
- 3 teaspoons vegetable broth, grained, or less
- some lemon juice
- 1 bunch chives
- 250 g salmon (smoked salmon), sliced
- Possibly lemon (s) or dill for garnish
Print Recipe
Pin Recipe Instructions
- Mix 200 g flour, eggs, milk and approx. ½ teaspoon salt to form a smooth pancake batter. Let it soak for about 15 minutes.
- Peel and finely chop the onions. Clean the chanterelles and wash them briefly if necessary.
- Heat the oil in a pan in portions and bake 6 pancakes one after the other from the batter. Keep warm.
- Heat the butter. Fry the onions and mushrooms in it, turning. Season with salt and pepper. Dust over 1 tablespoon flour and sauté briefly. Deglaze with 200-250 ml of water and cream. Bring to the boil while stirring and simmer for 3 minutes. Then season to taste with broth, pepper and lemon juice.
- Wash the chives and cut into rolls. Spread the salmon slices on the pancakes, roll them up (rolled up decoratively: place the salmon on top of the pancakes so that it overlaps a little at the top and is easy to see).
- Arrange the pancake rolls with the chanterelle cream on a platter. Scatter chives on top. Garnish with lemon or dill if you like.
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