Salmon‑Filled Pancakes

Ingredients

• 200 g Spelt flour Type 1050
• 300 ml milk (3.5% fat)
• 1 pinch salt
• 2 Eggs
• 3 tbsp Rapeseed oil
• 200 g Cream cheese
• 1 tsp horseradish (jarred)
• 0.5 Organic lemon
• 200 g smoked salmon
• dill sprigs (for garnish)

Instructions

1. 1.

   Whisk the flour with milk and salt until smooth, fold in the eggs, and let rest for about 20 minutes.

2. 2.

   Heat a little rapeseed oil in a slightly smaller pan (~20 cm diameter) and cook thin pancakes one at a time. Stack on a plate.

3. 3.

   Mix cream cheese with horseradish until creamy. Wash the lemon hot, dry‑rub, grate zest, and squeeze juice. Season the cream cheese mixture with lemon juice and zest, spread thinly over still slightly warm pancakes. Top each with a slice of salmon and fold twice.

4. 4.

   Arrange on plates and serve garnished with dill.