Salmon Pancake Wedges
[ Salmon ]
2 eggs, 5 tbsp plain flour, 3 dl milk, 60 g smoked salmon, 1 small leek, 40 g butter, 100 g ricotta, parsley, nutmeg, salt, pepper, tarragon.
Beat the eggs with 4 tbsp of the flour. Dilute with 1 dl of milk, season with salt, pepper and nutmeg and leave to rest for 30 minutes. Melt 20g butter in a saucepan, stir in the last tablespoon of flour and dilute with the remaining milk. Season the white sauce with salt and pepper and simmer for 5 minutes. Gently fry the sliced leek with a knob of butter. Mix the ricotta with a tablespoon of chopped herbs, add salt and pepper. Make four pancakes (crêpes), spread a thin layer of ricotta over each one followed by the cooked leek and rolled-up salmon slices. Fold the pancakes, cut them into wedges and arrange them in a buttered baking dish. Pour the white sauce over them. Brown in the oven at 200°C.
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