The scent of spring: Discover the floral splendor of the Montafon

There are certain scents that are unmistakably associated with spring. One of these is the spicy aroma of wild garlic, which often fills the Fernblick kitchen from the beginning of April. Our head chef Florian has come up with a particularly light spring recipe for you to enjoy at home. We hope you enjoy our wild garlic and ham rolls on a colorful leaf salad.

Ingredients

Pancakes:
- 250
ml milk - 140
g flour - 2 eggs
- Salt
- Oil for frying the pancakes

Filling
:- Approx. 20 wild garlic
leaves- 125 g crème fraîche-
Salt and pepper-
200 g cooked ham

Salad and dressing:
- 200 ml olive
oil - 1 tsp
mustard - Juice
of 1 lemon - 8 tbsp white wine
vinegar - Salt,
pepper - 100 g
radicchio
- 100 g frisée - 100 g lamb's
lettuce - 100 g iceberg lettuce

Preparation

Start with the pancake batter: Put the milk and flour in a bowl and stir the mixture until smooth, then add the eggs and a pinch of salt. Bake the batter in a thin layer in a flat pan with a little oil on both sides and then leave to cool.

For the filling, wash the fresh wild garlic. Once drained, cut off the stems and set half of the leaves aside; they will be needed for the outer layer of the roll. Cut the rest into fine strips. Stir the crème fraîche in a bowl until smooth, then season with salt and pepper. Add the chopped wild garlic and stir in evenly.

Now it's time to make the roll. Our tip: use cling film as a base to make it easier to roll up the product. Place the whole wild garlic leaves on the film, then the pancakes, and spread the wild garlic cream evenly over them. Place the thin slices of chopped ham on top and spread the remaining wild garlic cream over them. Then roll everything up tightly. Place the roll in the refrigerator for about two hours, then it will be easier to cut with a sharp knife. For the dressing, mix the mustard and olive oil, add the juice of one lemon and the white wine vinegar. Mix everything well again and season with salt and pepper.

To serve this dish, toss the washed salad in the dressing and place it on the plate. Place two to three slices of the wild garlic pancake on the plate, garnish with a few orange wedges, and serve.

We wish you every success and bon appétit!