Buckwheat Pancakes W. Salmon & Horseradish Cream

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

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