Wild Garlic Pancakes with Salmon Filling

For the wild garlic pancakes with salmon filling, mix the eggs with the flour and salt.

Gradually stir in the milk and mineral water. Mix the mixture with a hand mixer until very smooth. Strain the wild garlic with the olive oil, add 2 scoops of pancake batter to the wild garlic and blend everything together again. Then stir into the remaining batter and let the batter rest for about 30 minutes.

Melt some butter in a pancake pan. Pour in a ladleful of batter, toss and bake on one side until the pancake releases easily from the bottom. Then turn and bake from the 2nd side. Repeat the same procedure with the rest of the dough until all the dough is used.

For the filling, mix the cream cheese with the cream, horseradish and salt. Soak gelatin in cold water, squeeze out and dissolve in hot lemon juice. Carefully stir the gelatin into the cream cheese mixture and place the filling in the refrigerator for 1/2h.

Top each wild garlic pancake with smoked salmon and spread with cream cheese filling. Roll up the pancakes, cover with plastic wrap and chill in the refrigerator for 2h. This will make the pancakes easier to slice.

Cut the wild garlic pancakes with salmon filling and serve.

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