Salmon and Cottage Cheese Pancakes cut into Mushroom Stumps

1. 1 Wheat flour 50 g
2. 2 Milk 2.5%パック 930 ml ≈ $0.88 120 ml
3. 3 Eggsパック 10 個 ≈ $1.93 1 個
4. 4 Sunflower oil 8 ml
5. 5 Salt 1 g
6. 6 Lightly salted salmonパック 200 g ≈ $9.00 70 g
7. 7 Cream cheeseパック 140 g ≈ $1.80 50 g
8. 8 Dillパック 50 g ≈ $1.80 5 g
9. 9 Canned mushroomsパック 400 g ≈ $1.80 35 g

灰色の行は常備品です（塩・油・香辛料）。これらは1人分の価格には含まれません。

作り方

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.