Salmon and Cottage Cheese Pancakes cut into Mushroom Stumps

1. 1 Wheat flour 50 g
2. 2 Milk 2.5%pack 930 ml ≈ $0.88 120 ml
3. 3 Eggspack 10 pcs ≈ $1.93 1 pcs
4. 4 Sunflower oil 8 ml
5. 5 Salt 1 g
6. 6 Lightly salted salmonpack 200 g ≈ $9.00 70 g
7. 7 Cream cheesepack 140 g ≈ $1.80 50 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Canned mushroomspack 400 g ≈ $1.80 35 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Beat the egg with milk² and salt, add the flour and whisk until smooth. Add half the oil.

2. Cook thin crepes on a dry skillet greased with the remaining oil, 1 minute per side. Cool them.

3. Slice the salmon into thin pieces, finely chop the dill⁸.

4. Spread each pancake with cottage cheese, sprinkle with dill⁸, and lay on the salmon.

5. Roll the pancakes tightly into a roll, wrap in plastic wrap and chill for 15 minutes.

6. Cut the rolls into pieces 3–4 cm and arrange them, cut side up, like stump.

7. Slice the mushrooms into thin plates, make caps and stick them on top of the cheese.