Salad with egg pancakes and smoked sausage

4 servings
20 min

Prepare the necessary ingredients to make a salad with egg pancakes and smoked sausage. Remove the eggs from the fridge beforehand to keep them warm at room temperature. Pre-wash the vegetables, dry them.

First, fire the pancakes. In a suitable deep container, whisk one egg with a pinch of salt until smooth. This can be done simply with a fork. You can beat all the eggs at once and pour them 1/3 into the pan. But here there is a possibility that pancakes may turn out to be of different thicknesses.

Add 1 tsp of vegetable oil to the egg, mix. The oil will give pancakes a special softness.

It is better to take a frying pan with a non-stick coating. Pancakes are very well removed from such a pan. Choose the diameter of the pan so that the pancakes are not very thin, but also not too thick. I have a frying pan diameter of 18 cm. Heat the frying pan, pour the egg mixture. Turn the pan in circular motions to spread the egg evenly across the bottom. Fry the pancake over a moderate heat for about 1 minute.

When the egg is noticeably baked and the edges start to blush, hit the pancake and turn it to the other side.

Fry the pancake on the other side until rosy, remove from the pan. Fry another 2 pancakes similarly.

Put the finished pancakes on a plate, let them cool well.

Cut the sausage into thin strips. This is the traditional form of slicing for a salad like this, so cut all the ingredients that way.

Cut the fresh cucumber into strips similarly.

Release the pepper from the seeds and green part, cut into the same straws.

Roll each pancake with a roll, cut across into strips.

Dill, dry, chop finely.

For mixing salad ingredients, take a deep, spacious container to make it comfortable to mix. Combine the prepared sausage, pepper, cucumber, dill and egg pancakes. Add the mayonnaise, salt a little if desired and mix well.

The salad is ready and can be served. Enjoy your meal!