Salmon pancakes

1.

Whisk milk and egg. Stir in the flour, season with salt and pepper. Heat 1 teaspoon of oil in a coated pan (22 cm Ø). Fry half of the dough over medium heat for 2-3 minutes on each side. Take out and keep warm. Fry the rest of the batter in 1 teaspoon of oil.

2.

Cut 50 g salmon into strips, coarsely shred 50 g salmon. Wash the chives, shake dry and cut into small rolls. Approx. Set aside 1 teaspoon of chives for garnish. Mix the remaining chives, sour cream and salmon strips. Season to taste with salt and pepper. Thoroughly wash the cucumber, rub dry. Cut 2 approx. 1 cm thick slices, cut in half andput aside as 'tail fin', slice the rest of the cucumber with a vegetable slicer into 'scales'. Drain the olive and cut 2 slices

3.

Place 1 pancake each on a plate. Spread 1/4 of the sour cream on the lower half, pour the remaining sour cream into a bowl. Spread half of the torn salmon on top. Fold over the other half of the pancake. Cover 2/3 of the 'pancake fish' with half of the cucumber slices. Put the halved cucumber slices on one side as 'tail fins'. Place 1 olive slice as an eye on each 'pancake fish'. Sprinkle with the set aside chives. Add sour cream. Garnish with a halved lemon wedge if you like