For the gateau:
Sift flour and salt into a bowl. Add 2 eggs, oil and 30ml of the milk. Beat until smooth. Beat in the remaining 150ml milk and refrigerate for 30 mins.
Pour a thin layer of the batter into a non-stick frying pan, brown on one side and turn out onto a plate. Repeat with the rest of the batter and allow the crepes to cool.
For the filling, combine the cottage cheese, horseradish sauce, honey, crushed garlic, lemon juice and some salt and pepper to taste.
For the Dill sauce, beat one egg with the vinegar and mustard with an electric mixer. While the beater is still running, slowly incorporate the oil. Add the honey, yoghurt, Dill and seasoning. Mix well.
Place 2 crepes alongside each other on a serving platter and spread with the filling. Top with some of the chopped smoked salmon and cover with the next 2 crepes. Repeat the process until you’ve used up all of the crepes(or the filling,whichever happens first) – ending with a crepe as the top layer.
Refrigerate until ready to serve – then,using a sharp knife, cut each gataeu in half.
Pour some of the Dill sauce onto serving plates and place half a gateau into the middle of the plate. Serve with some more of the sauce.
Garnish with a sprig of fresh dill or fennel.
Reprinted with permission of Blondie.
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