Pancake with Smoked Salmon

For the pancake with smoked salmon, mix together the mascarpone and sour cream. Briefly soak gelatine in cold water, dissolve in very little warm milk and stir into the mixture. Season strongly with salt, pepper, chili and chopped dill.

Cut onions into rings, peel cucumber, cut in half lengthwise and scrape out seeds. Dab the cucumber with kitchen paper and cut into strips.

Now line a suitable springform or casserole dish (or even better 2 smaller dishes) with a layer of pancakes. For this, cut the pancakes to the required size if necessary.

Spread with mascarpone cream, put some smoked salmon on top and add some onion rings and cucumber strips. Repeat until everything is used up and finish with pancakes. Set aside some mascarpone cream for garnish.

Cover tart with foil and chill in refrigerator for a good hour (or better yet, longer). Chill the cream as well.

Lift out cake and spread remaining cream on top. (If 2 smaller tarts are prepared, do not spread one with cream).

Finally, garnish the pancake with smoked salmon with lemon slices, dill sprigs and some chopped spring onions.

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