Mix the eggs and 1 pinch of salt with the whisk of the hand mixer. Gradually add flour and milk and mix to a smooth dough. Cover and let it swell for about 15 minutes. Then stir mineral water into the dough
Coat a coated pan (approx. 22 cm Ø) with oil. Put 1/5 of the dough into the pan and bake while turning until golden brown. Put them on a plate and bake 4 more pancakes one after the other. Let them cool down
Clean, wash and thinly slice the zucchini. Peel garlic and chop finely. Heat the oil in a frying pan in portions, fry the zucchini and garlic in it in portions while turning for 1-2 minutes. Season with salt and pepper, take out and let cool down
Wash the dill, shake dry and pluck the flags. Cut the dill flags finely except for a little garnish. Dice salmon finely, except for 3-4 slices for garnishing. Mix cream cheese, dill and lemon juice, season with pepper and sweet paprika. Stir in salmon, put 2-3 tablespoons of cream aside
Place a pancake on a cake plate and spread with 1/4 of the remaining cream. Cover with about 1/4 of the zucchini slices. Repeat this procedure until all the pancakes are used up. Put a blob of the reserved cream on the top pancake and garnish with salmon and zucchini slices. Sprinkle with Parmesan shavings and dill flags
Waiting time approx. 15 minutes