Herbal pancakes with egg and baked salmon, DS XXV, episode 16
Herb pancakes with egg and baked salmon are an interesting way to combine a delicate dough with a rich, creamy filling. To ensure thin and elastic pancakes, gradually add milk to the batter and mix all ingredients thoroughly.
Preparation method:
Combine the flour and salt. Add the eggs and some of the milk, and mix with a mixer until smooth. Gradually add the remaining milk, stirring constantly. Then add the melted butter mixed with PRYMAT wild garlic and herbs. Fry thin pancakes from the prepared batter.
Finely chop the hard-boiled eggs. Finely dice the pickled cucumbers, and finely chop the shallot.
In a bowl, combine the crumbled baked salmon, eggs, pickles, and shallots. Add the egg seasoning, cream, and chopped dill. Mix thoroughly.
Place a portion of the filling on each pancake and fold it into an envelope or roll it up. Fry the finished pancakes on both sides until golden brown.
