Try this delicious cake recipe:
Combine buckwheat flour and flour, mix with 3/8l cold water and swell for 20 min.
Fold in eggs, season with a little salt and sugar. Brush a small frying pan with a thin layer of oil and bake 6 pancakes in a row.
Chop 2/3 of the dill and mix with the fresh cream. Peel and grate the horseradish, mix 2 1/2 tbsp. with the cream and season with salt.
Fill the salmon into the pancakes, garnish with remaining dill. Top with the crème fraîche and the remaining horseradish.
Nutritional values per unit:
Kilocalories: 363
Kilojoules: 1518
Egg white/g: 15
Carbohydrates/g: 16
Fat/g: 25