Pancake Rolls with Avocado Cream and Salmon
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 avocado (s)
- 1 lemon (s)
- 200 g quark (low-fat quark)
- 1 tablespoon mustard (Dijon)
- 1 tablespoon honey
- 1 shallot (s)
- 1 bunch dill
- 4 tablespoon flour
- 2 egg (s)
- 100 ml milk
- 1 pinch (s) salt
- 3 tablespoon oil (sunflower oil)
- 300 g salmon (smoked salmon), thinly sliced
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 100 ° C. Peel, halve and stone the avocado. Finely puree the pulp together with the lemon juice, quark, mustard and honey in a blender. Peel and finely chop the shallot, pluck 2 sprigs of dill, roughly chop and mix both with the avocado mixture.
- Make a pancake batter from flour, eggs, milk and a pinch of salt. Heat a little oil and fry a pancake from about 1 ladle of batter. Repeat the process until the oil and batter are used up. Keep the pancakes warm in the oven.
- Then brush each with the avocado mixture, spread the salmon slices on top and roll up. Cut the rolls into 6 pieces each and decorate with a little dill. Serve quickly. These salmon rolls look particularly good on a freshly made lamb`s lettuce with a few cherry tomatoes.
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