Preparation
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1Wash herbs and shake dry. Pull the parsley leaves from the stems and chop. Cut the chives into rolls and set a few chives aside. Stir the curd until smooth. Season with salt, pepper and lemon juice and stir in half of the herbs.
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2Mix eggs and milk and season with paprika powder, chili, salt, pepper and nutmeg. Add the flour, oat bran flakes and remaining herbs and fold in. Let it soak for about 10 minutes.
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3Meanwhile, clean and wash the cucumber and cut it into pieces. Wash, clean and cut tomatoes into pieces. Wash lettuce and shake dry. Mix vinegar, salt, pepper and sugar. Stir in the oil and then mix the lettuce, tomatoes, cucumber and vinaigrette together.
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4Heat butter in a pan. Bake 4 pancakes in portions from the dough. Remove and let cool. Place the pancakes side by side on the work surface.
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5Spread some herb quark on the pancakes and top each with 2 slices of smoked salmon. Fold each pancake over twice. Arrange on plates with some salad. Sprinkle with reserved chive rolls and serve with salad. Preparation time: approx. 45 minutes
Author: Peter Kölln
Photographer: Bauer Media/Kölln
Ingredients
Serving(s)
1
Ingredients for 4 servings
1 Federal
Parsley
1 Federal
chives
250 G
Low-fat quark
1 prize
Salt
1 prize
pepper
1 pcs
lemon
4
Egg (weight class M)
200 ml
Milk
1/2 TL
Rose peppers
1 Ms
dried chili flakes
1 prize
grated nutmeg
80 G
Wheat flour type 405
80 G
Kölln Oat Muesli Fruit No Added Sugar
1/2
Cucumber
2
tomato
300 G
mixed leaf salad
4 EL
White wine vinegar
1 prize
Sugar
8 EL
Mazola® olive oil
1 EL
butter
200 G
smoked salmon
