Summary

Ingredients

For the dough:

• 100 ml water
• 125 g flour
• 2 teaspoons oil (sesame oil)

For the filling:

• 150 g cream cheese
• 1 tablespoon cream - horseradish
• 0.5 teaspoon ½ lemon juice
• 200 g salmon, smoked
• Chives for garnish

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Instructions

1. For the pancakes, put the flour in a bowl. Bring the water to the boil, add to the flour and knead both into a dough. Let the dough stand for 15 minutes.
2. Then divide the dough into six parts and shape each into a ball. Flatten one ball, brush with a little sesame oil and place a second flattened ball on top. Roll out into an approx. 1 mm thick circle (diameter 20 cm).
3. Place in a heated pan and bake until the batter starts to bubble. Turn and bake briefly from the second side as well. Now immediately separate the two layers of dough from each other and place them on a plate covered with a damp cloth (otherwise they will dry out and cannot be rolled). Do the same with the other 4 balls.
4. Place the pancakes on a work surface and cut off the top third of each.
5. In a bowl, season the cream cheese with lemon juice and cream horseradish and spread over the pancakes. Spread the smoked salmon on top and roll up the pancakes tightly. Chill for 1 hour.
6. Cut into slices and serve garnished with chives.
7. Tip: The rolls are easy to prepare and ideally cut when frozen. To do this, wrap the rolled up pancakes in foil and freeze. If necessary, remove from the freezer, slice and thaw on a plate.