Salmon Pancakes with Chanterelle Cream

Summary

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

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Instructions

1. Mix 200 g flour, eggs, milk and approx. ½ teaspoon salt to form a smooth pancake batter. Let it soak for about 15 minutes.
2. Peel and finely chop the onions. Clean the chanterelles and wash them briefly if necessary.
3. Heat the oil in a pan in portions and bake 6 pancakes one after the other from the batter. Keep warm.
4. 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.
5. 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).
6. Arrange the pancake rolls with the chanterelle cream on a platter. Scatter chives on top. Garnish with lemon or dill if you like.