Pancake tart with salmon & zucchini

Name: Pancake tart with salmon & zucchini
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 5 Eggs (Gr. M); 7-10 Tbsp salt, pepper; 225 g Flour; 200 ml Milk; 3 TABLESPOONS Mineral water; 6 TABLESPOONS Oil; 3 (approx. 600 g) small zucchini; 1–2 Garlic cloves; 1⁄2-1 Federation Dill; 750 g Fresh goat cheese (alternatively double cream cheese); 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Sweet peppers; 250 g Smoked salmon in slices; 30 g Parmesan (piece)

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

5 Eggs (Gr. M)
7-10 Tbsp salt, pepper
225 g Flour
200 ml Milk
3 TABLESPOONS Mineral water
6 TABLESPOONS Oil
3 (approx. 600 g) small zucchini
1–2 Garlic cloves
1⁄2-1 Federation Dill
750 g Fresh goat cheese (alternatively double cream cheese)
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Sweet peppers
250 g Smoked salmon in slices
30 g Parmesan (piece)

Directions

1
Mix the eggs and 1 pinch of salt with the whisk of the mixer. Gradually add flour and milk and mix to a smooth dough. Cover and let it swell for about 15 minutes. Then stir in mineral water.
2
Coat a coated pan (approx. 22 cm Ø) with oil. Fry approx. 5 thin pancakes from the dough until golden brown on both sides. Let them cool down.
3
Clean and wash the zucchini and cut or slice them thinly. Peel garlic and chop finely. Heat 1-2 tablespoons of oil in a large frying pan. Fry zucchini and garlic for 2 minutes.
4
Season with salt and pepper, take out and let cool down.
5
Wash the dill, shake dry and chop finely. Mix cream cheese, lemon juice and dill. Season to taste with salt, pepper and sweet paprika. Cut salmon into pieces. Slice parmesan into shavings.
6
Place a pancake on a cake plate and spread with just under 1⁄4 cream cheese cream. Cover each with 1⁄4 zucchini and salmon. Repeat this procedure until all ingredients are used up. Spread the last pancake with the remaining cream and sprinkle with the rest of the zucchini and salmon.
7
Garnish with parmesan.