Stuffed Salmon Pancakes

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 1 serving = 2 pancakes