Pancakes with salmon and shrimps

Name: Pancakes with salmon and shrimps
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 175 g Flour; 7-10 Tbsp Salt; 2 Eggs (size M); 250 ml Milk; 1 collar Spring onions; 400 g Salmon fillet, without skin; 200 g ready-to-cook shrimps or prawns, without heads and shells; 3 TABLESPOONS Oil; 1 package (250 ml) Hollandaise sauce; 1 collar Dill; 7-10 Tbsp white pepper; 2 TABLESPOONS Lemon juice; 7-10 Tbsp pink pepper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

175 g Flour
7-10 Tbsp Salt
2 Eggs (size M)
250 ml Milk
1 collar Spring onions
400 g Salmon fillet, without skin
200 g ready-to-cook shrimps or prawns, without heads and shells
3 TABLESPOONS Oil
1 package (250 ml) Hollandaise sauce
1 collar Dill
7-10 Tbsp white pepper
2 TABLESPOONS Lemon juice
7-10 Tbsp pink pepper

Directions

1
Mix flour, salt, eggs, 200 ml milk and 150 ml water to a smooth dough. Let rest for about 30 minutes. Clean, wash and cut spring onions into rings. Wash fish and shrimps, dab dry. Cut salmon filet into cubes.
2
Heat 1 tablespoon of oil in a frying pan and fry the fish cubes. Add the shrimps and fry for about 2 minutes. Add spring onions, hollandaise sauce and 50 ml milk. Let simmer for 2-3 minutes. Wash the dill, dab dry, put something aside for garnishing. Chop the rest finely and add to the fish. Season to taste with salt, pepper and lemon juice, keep warm. Heat 2 tablespoons of oil in portions in a coated frying pan and bake 4 pancakes from the dough one after the other. Fill the pancakes with fish ragout and fold them up.
3
Chop the rest finely and add to the fish. Season to taste with salt, pepper and lemon juice, keep warm. Heat 2 tablespoons of oil in portions in a coated frying pan and bake 4 pancakes from the dough one after the other. Fill the pancakes with fish ragout and fold them up. Garnish with dill and pink pepper. Serve with mixed salad
4
Waiting time approx. 20 minutes