Salmon – Pancakes – Rolls
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g flour
- 4 egg (s)
- 100 ml milk
- 2 tablespoon clarified butter
For the filling:
- 200 g crème fraîche
- 0.5 ½ bunch dill
- 1 packet salmon
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Mix the flour, eggs, milk and salt into a dough.
- Melt the clarified butter in portions in a pan and stir the dough into it. Bake the pancake batter in portions until the underside is browned. Turn and finish baking.
- For the filling, mix the crème fraiche, horseradish and dill to a smooth mass. Season to taste with salt and pepper.
- Then top each of the pancakes with salmon first. Then brush with the horseradish dill cream and roll up. Wrap in cling film and refrigerate in the refrigerator.
- Remove from foil and cut into slices before serving. Arrange and serve on plates.
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