Earth Apple and Arugula Pancake with Pickled Salmon And

Press the cooked potatoes through a press and mix with the remaining pancake ingredients to a dough. Bake four pancakes in a large frying pan with oil and let them cool down.

For the filling, cut the chives into small rolls.

Stir the herb cream cheese and yogurt until smooth. Soak the gelatine in cold water, squeeze out and heat in a small saucepan until it runs. Stir through with cream cheese mixture and chive rolls.

Cut the pancakes into squares. For each pancake, lay out a piece of aluminum foil. On each, place a piece of clear kitchen foil and on top of that, place the pancake squares, spreading them thinly with the cream cheese mixture. Place 1/4 of the arugula on the front quarter of each pancake and roll them up using the foil. Wrap this pancake roll tightly in the foil, closing the ends like a candy. Place in the refrigerator for about three hours. Immediately before serving, remove the foil and cut each pancake roll diagonally into two slices.

Finely dice the cucumber, season with salt, add sugar and a little bit of white balsamic vinegar. Leave to stand for at least 20 minutes. Pour the drained cucumber juice into a large enough bowl – it is the base for the marinade (salad dressing). Add pepper and olive oil, season with salt and more balsamic vinegar. Cut the cherry tomatoes diagonally into three slices.

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