Spinach Pancakes with Salmon

Prepare leaf spinach Zwutschgerl according to instructions on the package, salt and pepper. Defrost young spinach Zwutschgerl. Defrost salmon and cut into cubes of approx. 2 x 2 cm. Sauté onion in margarine, dust with flour and slowly add water, stirring constantly. Season with salt and pepper and simmer for 10 minutes. In the meantime, for the pancakes, mix the ingredients into a batter and prepare pancakes in a pan. Mix Cremefine and white wine into the onion bechamel and stir until smooth. Add salmon cubes and simmer for about 8 minutes. Add spinach leaves and dill. Fill the spinach pancakes with the salmon and serve quickly.

Preparation Tip:

For a spicy variation, the pancakes can also be filled with Bolognaise sauce or roasted (stone) mushrooms and baked in the oven with cheese.

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