Salmon Spinach Snails in Vegetable Soup

Preparation (about 35 min, without cooling time):

Mix flour well with eggs and milk, fold in melted butter, mix in kitchen herbs, season with salt, pepper and nutmeg. Bake narrow pancakes in a hot frying pan with a little olive oil and cool.

Cut the pollack fillet into cubes, freeze lightly, then mix finely with coarsely chopped dill and sour cream in a hand mixer, transfer to a suitable bowl and season with salt and pepper (fish farce).

Spread the pancakes with fish farce, cover with dried, blanched spinach leaves, spread again with fish farce, cover with smoked salmon, spread the remaining fish farce on top, roll up. Wrap the roll in plastic wrap and put it in the freezer (preferably for one night), then cut it into slices 1.5 centimeters thick and fry them in hot olive oil until golden brown on both sides.

Heat the vegetable soup, season and serve in a deep dish. Add the salmon spinach snails and garnish with dill.

Our tip: Fresh chives are much more aromatic than dried ones!

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