Summary

Ingredients

For the dough:

• 50 g wheat flour
• 130 ml milk
• 2 egg (s)
• 1 tablespoon oil

For the filling:

• 1 bunch dill, chopped
• 200 g cream cheese
• 2 tablespoon crème fraîche with herbs
• 100 g sour cream
• 1 tablespoon horseradish
• salt and pepper
• 250 g salmon, smoked, sliced
• Cayenne pepper
• Garlic granules

Print Recipe Pin Recipe

Instructions

1. Whisk the flour, milk, eggs and oil together well, then leave to soak for approx. 30 minutes. Then bake 4 thin pancakes from the batter in a non-stick pan. Let cool down.
2. Rinse the dill, shake it dry and chop it into small pieces. Mix with cream cheese, sour cream and crème fraiche with herbs. Season to taste with horseradish, salt, pepper, garlic and the cayenne pepper.
3. Spread some of the cream cheese cream on each pancake. Now distribute the salmon slices on top. Spread the rest of the cream on top. Roll up the pancakes and wrap them individually in cling film. Place in the fridge for about 60 minutes.
4. Then remove from the foil, cut into pieces and serve.
5. Tip: e.g. layer in a sealable can to take away.