Lemon salmon pancakes
pancake
500 ml of milk
250 g flour
1 pinch of baking soda
2 eggs
1 pinch of salt
Mix everything without lumps.
Filling:
Per pancake:
about 130g fresh salmon without skin
Lemon peel of untreated lemon
Some lemon juice
1-2 cloves of garlic
sea-salt
Coarsely ground black pepper
Good olive oil
1 tablespoon sour cream
Strong sweep of fresh basil
1-2 cherry tomatoes
Parmesan shavings
Cut salmon into rough pieces. Peel some shavings of lemon peel with peeler of untreated lemon. For salmon, drizzle over some lemon juice. Chop garlic, cherry tomatoes, basil roughly. Give to the fish.
Add 1 tbsp sour cream. Salts and peppers. Add olive oil and mix well.
Put the first pancake in the pan, just let the dough solidify, do not fry. Pour stuffing into the pancakes, add a little parmesan shavings (not bought ready-grated) and roll everything up. Take a fireproof shape, put some butter on and under the pancakes and place in the refractory dish and place in the oven at 200 degrees for about 10-15 minutes (top / bottom heat).
A light, fresh salad with e.g. Cherry tomato dressing.
