Summary

Ingredients

For the dough:

• 175 g flour
• 0.5 teaspoon ½ salt
• 125 ml buttermilk
• liter ⅛ mineral water, classic
• 3 egg (s)
• 40 g clarified butter for fryin

For the filling:

• 400 g salmon fillet (s), thinly sliced
• 2 ½ lime (s), the juice from it
• 3 tablespoon oil (walnut)
• 1 teaspoon maple syrup
• a bit salt
• some pepper, whiter
• 150 g rocket
• 250 g cherry tomato (s)
• 200 g cream cheese, natural
• some mineral water, classic

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Instructions

1. Mix the flour with the salt, the buttermilk and the mineral water until smooth. Gradually add the eggs, whisk and let the dough soak for 20 minutes.
2. In the meantime, make a marinade with lime juice, walnut oil, maple syrup, and pepper and salt. Marinate the salmon slices with half of the marinade for about 30 minutes.
3. Wash the cherry tomatoes and cut in half. Wash the rocket, arrange on the plates (save a little for the filling) and spread the cherry tomatoes on top, then drizzle with the rest of the marinade.
4. Heat the clarified butter in portions in a non-stick pan and bake 4 thin pancakes. Keep them warm.
5. Mix the cream cheese with a little mineral water until creamy and brush the pancakes with it. Then place salmon and some rocket on top and roll up tightly. Cut diagonally into 4 cm pieces and place on top of the rocket.