Spinach salmon pancakes

Name: spinach salmon pancakes
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 business suit leaf spinach freezer, cut cubes, 450 g; 2 x 250 g tomatoes; 1 little Red onion; 5 el balsamic dressing; 1 business suit pancakes natural, 500 g; 2 cans pink salmon a 213 g; 50 ml whipped cream; 100 g ground cheese bag of 150 g

A tasty recipe. The main course contains the following ingredients: fish, leaf spinach (frozen, chopped cubes, 450 g), tomatoes, red onion, balsamic dressing, ready-to-use pancakes (natural, 500 g), pink salmon (a 213 g), whipped cream and ground mature cheese (bag a 150 g).

Ingredients

1 business suit leaf spinach freezer, cut cubes, 450 g
2 x 250 g tomatoes
1 little Red onion
5 el balsamic dressing

1 business suit pancakes natural, 500 g
2 cans pink salmon a 213 g
50 ml whipped cream
100 g ground cheese bag of 150 g

Directions

Spinach according to instructions for heating.
Clean tomatoes and cut into wedges.
Peel onion and cut into half rings.
Mix tomatoes and onion with dressing.
Heat pancakes according to the instructions.
Drain the salmon, remove skins and grits and divide salmon into pieces.
Pouring liquid from spinach.
Whip cream and 50 g of cheese through spinach.
Salmon gently by scooping.
Season with salt and pepper.
Spread spinach mixture over pancakes, roll up and sprinkle with the rest of cheese.
Serve with tomato salad..