Pancake tart with salmon

Name: Pancake tart with salmon
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 5 Eggs (size M); 7-10 Tbsp Salt; 225 g Flour; 200 ml Milk; 2-3 TABLESPOONS Mineral water; 2 small zucchini; 1–2 Garlic cloves; 3 TABLESPOONS Olive oil; 7-10 Tbsp black pepper; 250 g Smoked salmon in slices; 1/2 bunch Dill; 750 g Double cream cream cheese; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Oil; 7-10 Tbsp Salmon slices, parmesan shavings and dill; 7-10 Tbsp Sweet peppers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

Bake 5 pancakes, layer them with salmon cream cheese and roasted vegetables to form a cake - ready is the hit for Sunday brunch.

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

5 Eggs (size M)
7-10 Tbsp Salt
225 g Flour
200 ml Milk
2-3 TABLESPOONS Mineral water
2 small zucchini
1–2 Garlic cloves
3 TABLESPOONS Olive oil
7-10 Tbsp black pepper
250 g Smoked salmon in slices
1/2 bunch Dill
750 g Double cream cream cheese
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Sweet peppers
7-10 Tbsp Oil
7-10 Tbsp Salmon slices, parmesan shavings and dill
7-10 Tbsp Sweet peppers

Directions

1
Beat the eggs and a little salt with the whisk of the hand mixer. Stir in flour. Stir in milk. Let the dough swell for about 15 minutes. Stir 2-3 tbsp. mineral water into the pancake batter.
2
Grease the pan (22 cm Ø) with oil. Put some batter in the pan and bake 1 thin pancake. From the remaining pancake batter, bake another 4 golden yellow pancakes one after the other. Let the pancakes cool down.
3
Wash and clean the zucchini and cut into thin slices. Peel garlic and chop finely. Heat the oil in portions in a frying pan. Add zucchini slices and garlic in portions and fry for 1-2 minutes, turning. Season with salt and pepper and remove.
4
Cut salmon slices into small pieces. Wash the dill, dab dry, pluck the dill flags and cut finely. Mix cream cheese, lemon juice and dill. Season to taste with salt, pepper and some paprika. Stir in salmon.
5
Put a pancake on a cake plate. Cover with cream cheese-salmon cream and some slices of zucchini. Cover with another pancake and continue in the same way until all the pancakes are used up. Garnish with salmon slices, parmesan shavings and dill if desired. Dust the edge of the cake with paprika powder.