Stuffed Salmon Pancakes
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 400 g flour
- 3 egg (s)
- 0.5 liter ½ milk
- oil (e.g. sunflower oil)
- 4 tablespoon sugar
- 1 pinch (s) salt
For the filling:
- 200 ml cream
- 1 lemon (s), untreated
- 8 teaspoons horseradish
- 200 g herbal cream cheese
- 1 bunch dill
- salt and pepper
- 8 slices smoked salmon
Print Recipe
Pin Recipe Instructions
- Mix together the flour, eggs, milk, 1 dash of oil, sugar and salt. Then heat 1 dash of oil in the pan and fry the pancakes in portions (one ladle of batter per pancake) on both sides.
- For the filling, grate the lemon peel and chop the dill. Whip the cream until stiff and then mix it with the horseradish and cream cheese. Fold in the grated lemon zest, dill, and salt and pepper.
- Spread the cream cheese mixture on the pancakes and top with the salmon. If necessary, the salmon can be drizzled with a little lemon juice. Finally, roll up the pancake and serve.
- 1 serving = 2 pancakes
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