Smoked Salmon Pancakes with Spring Salads

Cut half of the dill into small pieces, chop the rest. Mix flour, eggs and milk with a whisk until smooth. Season with salt, grated nutmeg and dill. Heat a little oil in a coated frying pan. The frying pan should be just greased, empty away excess oil. Pour the batter in a very thin layer and fry. Sprinkle sesame seeds on top, then turn to the other side and bake until golden. Stir sour cream until smooth. Season with cayenne pepper, salt, lime juice and a smidge of chopped dill. Arrange a paper-thin mirror in the center of the plates, spreading it thinly and in a circle.

Top the pancakes with smoked salmon, also spread with a tiny bit of sour cream, roll up and cut the ends into small pieces. Cut smoked salmon pancakes into three pieces. Place smoked salmon pancakes decoratively on sour cream layer, garnish with dill tips and bring to table on the spot (pancakes should still be warm!). Garnish with leaf lettuce.

Schmid, elegant white wine : source : from Orf-freshly cooked Fr

Tip: always use an aromatic ham, it will give a wonderful touch to your dish!

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