Buckwheat Salmon Rolls with Brussels Sprouts Salad

A cake recipe for all foodies:

For the pancakes:

Put buckwheat flour with the eggs in a large enough bowl and mix well. Add butter, milk, water and a little salt and mix until smooth. Leave the dough to cool for about 1 hour.

Then, in a frying pan with a little bit of clarified butter, gradually finish baking narrow pancakes from the dough. Chop the dill.

Mix yogurt and crème fraîche, stir in a little dill and season with salt and freshly ground pepper. Spread a thin layer on the pancakes. Offer the remaining amount as a dip with the pancakes. Place salmon strips evenly on top of pancakes and roll up. Cut into diagonal slices before serving.

For the Brussels sprouts salad:

For the leaf salad, pluck the leaves from the Brussels sprouts and blanch briefly in salted water, then rinse and drain when cool.

Peel and chop the shallot. Mix vinegar, olive oil and shallot to a salad dressing and season with salt, pepper and a pinch of sugar. Dress Brussels sprouts leaves with salad dressing.

Arrange pancake roulade with the leaf salad. Offer the remaining dill yogurt as a dip.

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