Pancake knots with smoked salmon

Ingredients:

For pancakes:

• 1 leek stalk
• 1 cup premium wheat flour
• 1/2 tsp salt (preferably gray sea salt)
• Ground black pepper
• 2 eggs category CO
• 1 cup of milk
• 2 tbsp (30 g) butter, plus a little more for frying pancakes
• 1/2 bunch chopped chives

For the filling:

• 1 tbsp. diced smoked salmon
• 110 g of cream cheese at room temperature
• 110 gr. mascarpone cheese
• 2 tbsp chopped red onion
• 1 tbsp chopped capers
• 3/4 tbsp chopped fresh dill
• 2 tbsp. l. olive oil
• Salt (preferably grey sea salt)
• Ground black pepper
• 1 teaspoon lemon zest

Preparation:

1. Cut the leek in half lengthwise. Rinse under cold water to remove any dirt, cut off the white base, and separate the leek into scales. Fill a large bowl with ice water.
   
   Bring a large saucepan of water to a boil over high heat. Add the leeks and blanch for 20 seconds. Remove the leeks and plunge them into cold water to cool.
   
   Place the onions on a paper towel-lined tray and pat dry. Once dry, slice each onion into strips approximately 0.3 cm thick.
2. In the bowl of a stand mixer, combine the flour, salt, and pepper. In another small bowl, combine the eggs and milk. Add the milk mixture to the dry ingredients, whisking to prevent lumps, but be careful not to overmix.
   
   In a small skillet, melt the butter until light brown. Add the butter to the dough along with the chopped chives. Let the dough rest while you prepare the filling.
3. In a medium bowl, combine the cream cheese, mascarpone, red onion, capers, dill, lemon zest and olive oil, adding the salmon at the very end and seasoning with salt and pepper.
4. Melt a small amount of butter in a 25cm non-stick frying pan over medium heat.
   
   Pour 55 grams (2 oz), about 1/4 cup, of batter into the pan. Lift the pan and tilt it slightly so the batter spreads evenly across the bottom. Return the pan to the heat and cook the pancake until lightly browned on the bottom, about 50-60 seconds.
   
   Using a silicone spatula, carefully flip the pancake and cook the other side for 10-15 seconds. Transfer the finished pancake to a baking sheet to cool, and repeat with the remaining batter. You should have 8 pancakes.
5. Once the crepes have cooled, transfer them to a serving platter and spoon the smoked salmon filling into the center of each. Pinch the edges of the crepe together to form a small knot and tie the top with a strip of blanched leek. Serve 1-2 crepes per serving.