Summary

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

1. Mix the flour, eggs, milk and salt into a dough.
2. 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.
3. For the filling, mix the crème fraiche, horseradish and dill to a smooth mass. Season to taste with salt and pepper.
4. 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.
5. Remove from foil and cut into slices before serving. Arrange and serve on plates.