Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 213      gram          canned pink Alaska salmon
  75      grams         frozen chopped spinach -- - thawed and
                        -- drained
  90      grams         plain flour
   1                    egg
 150      milliliter    pint milk
   1      pinch         salt
   4      teaspoons     vegetable oil
  15      grams         butter
  90      milliliters   milk
 100      gram          wild or button mushrooms
     1/2  teaspoon      freshly chopped tarragon
                        salt and black pepper
   2      tablespoons   Greek yogurt
   1      teaspoon      walnut oil
                        red lettuce leaves
                        fresh baby spinach leaves

Preparation:

Drain can of salmon, reserving the juice. Break fish into large pieces. Set aside. Mix together the spinach and 75 g / 3 oz of the flour. Beat the egg and milk and add gradually to the flour. Beat well to remove lumps. Season with salt. Heat a drop of oil in a crepe or frying pan. Put 2-3 tablespoons of pancake batter into the pan and rotate gently to spread evenly. Cook over a moderate heat until the pancake begins to lift. Turn over to cook other side. Repeat until the batter is used up. Keep crepes warm. Melt the butter in a saucepan, stir in the flour then gradually add the juice from the salmon and the milk. Stir briskly to prevent lumps. Add the salmon to the sauce with the mushrooms, seasoning and yogurt. Heat through. Put salmon filling onto each pancake and fold into triangles. Arrange on a serving plate. Keep warm. Heat the walnut oil in a pan and quickly fry the remaining mushrooms. Garnish the pancakes with mushrooms, lettuce and spinach leaves.