Pancakes with salmon and chanterelle cream

Name: Pancakes with salmon and chanterelle cream
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Flour; 4 Eggs; 3/8 l Milk; 7-10 Tbsp Salt; 2 medium-sized onions; 125 g Chanterelles; 1 TABLESPOON Butter or margarine; 7-10 Tbsp Pepper; 1 (200 g ) Cup of whipped cream; 1/2 glass (200 ml) Vegetable stock; 7-10 Tbsp a few squirts of lemon juice; 1 TABLESPOON Oil; 200 g smoked salmon; 1 collar Chives; 7-10 Tbsp Lemon and dill

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Flour
4 Eggs
3/8 l Milk
7-10 Tbsp Salt
2 medium-sized onions
125 g Chanterelles
1 TABLESPOON Butter or margarine
7-10 Tbsp Pepper
1 (200 g ) Cup of whipped cream
1/2 glass (200 ml) Vegetable stock
7-10 Tbsp a few squirts of lemon juice
1 TABLESPOON Oil
200 g smoked salmon
1 collar Chives
7-10 Tbsp Lemon and dill

Directions

1
Mix flour (up to 1 tablespoon), eggs, milk and some salt to a smooth dough. Leave to swell for about 30 minutes. In the meantime, peel and finely chop the onions. Clean and wash the chanterelles. Heat the fat.
2
Fry the onions and mushrooms for about 5 minutes, turning them over. Season with salt and pepper. Dust with the rest of the flour. Deglaze with cream and stock. Bring to the boil while stirring. Season to taste with salt, pepper and lemon juice. Coat the pan with oil. Fry 6 pancakes one after the other. Spread salmon on top and roll up. Put them in a bowl and pour the sauce over them.
3
Season to taste with salt, pepper and lemon juice. Coat the pan with oil. Fry 6 pancakes one after the other. Spread salmon on top and roll up. Put them in a bowl and pour the sauce over them. Wash the chives, cut them into small rolls and sprinkle them over the pancake. Serve garnished with lemon and dill