Summary

Ingredients

For the dough:

• 100 g flour, type 550
• 300 ml milk
• 2 egg (s)
• 0.5 ½ onion (s)
• 3 stalks parsley
• 2 stalks basil
• 1 stalk oregano
• 1 stalk thyme
• 1 clove garlic, (small )
• 1 pinch (s) salt
• 1 pinch (s) sugar
• Olive oil for frying

For the filling:

• 150 g cream cheese
• 150 g sour cream
• Dill
• parsley
• chives
• 0.5 ½ onion (s)
• 1 pinch (s) salt

For covering:

• 150 g salmon, smoked or pickled, sliced

Print Recipe Pin Recipe

Instructions

1. Wash all herbs, spin dry and cut into small pieces. Peel the onions and cut them very finely.
2. For the dough: Mix the first three ingredients with a whisk, add the herbs, salt and sugar, stir briefly and then leave to soak for 30 minutes.
3. For the filling: Mix all the ingredients, including the salt, together well.
4. Put the olive oil in a large pan, let it get hot and let the herb dough fry in it. Turn once. Remove the pancakes and let them cool.
5. Meanwhile, prepare slices of salmon and spread a large piece of cling film on the worktop, with the long side towards your body. Place the cooled pancakes in the middle of the foil and brush with the cream cheese and herb cream, then spread the salmon slices close together. Now grab the foil with the side that is in front of you and use it to carefully roll up the pancake. Wrap the finished roll very tightly into the film, grasp the ends of the film on the right and left and roll the roll very tightly in the middle. Twist the ends so they don`t come open again. Put the roll in the fridge for one night.
6. Unpack the next day, the roll is now more firmly connected and can be cut into thick, diagonal slices.
7. Tip: For transport, e.g. for a picnic, put a toothpick in each pane to ensure stability.