Minipand cake with pickled salmon

Cook time: 0 min.
Servings: 8

Ingredients for Minipand cake with pickled salmon

		Mini pancakes
1		Eggs (size large) if necessary. pasteurized
1	tsp	Baking soda
1	tsp	Freshly squeezed lime juice
1/2	bundle	Dill
1/2	tsp	Fine salt
1/2		Fresh red chili pepper without seeds
1/2	tsp	Coarse salt
10		Black peppercorns
100	g	Wheat flour (about 1 3/4 dl.)
150	g	Sugar (about 1 3/4 dl.)
2	dl	Fresh, chopped Dill (2-3 bundles)
2	dl	Buttermilk
25	g	Butter-melted
3	dl	"white" store vinegar
3	dl	Air-dried salad, e.g. curl salad (about 50 g)
3		Bay leaves
3	dl	Sour cream 9%
3	dl	Water
600	g	Salmon fillet without skin

Instructions for Minipand cake with pickled salmon

To prepare the Minipand cake with pickled salmon recipe, please follow these instructions:

Clean and dry the salmon. Cut it into 24 slices. Lay the salmon slices on the flat side, in one layer, in a dish (about 6 x 20 x 30 cm). Bring vinegar and the rest of the ingredients to a boil in a pan. Cook the layer at low heat and under low for approx. 5 min. Pour the boiling layer over the salmon slices. Put a piece of baking paper and then a plate over the fish. Place the dish covered in the refrigerator for approx. 1 day.

Dildressing: Gently stir the sour cream and other ingredients together. Put the dressing covered in the refrigerator for at least 1/2 hour. Taste like

Mini Pancakes:
Bring flour, baking soda and salt into a bowl. Add buttermilk and eggs. Whip the dough together and stir the butter. Put 1 tablespoon dough 4 places in a hot pan (about 21 cm in diameter). Bake the 4 pancakes with even heat, approx. 1 min. on every side. Put the pancakes in a dish and keep them warm. Behind the rest.

During serving: Lift the salmon slices off the bed and dry them easily. Put on each dish a small "tower" of 3 minipand cake, pickled salmon and a little salad. Put some dressing on each plate and serve the rest of the dressing next door.