🍽️ Crêpe Sushi with Salmon

Name: Crêpe Sushi with Salmon
Total time: 30 min
Yield: 4 servings
Ingredients: 200 ml milk; 100 g flour; 1 pinch salt; 2 eggs; 2 tbsp butter; 300 g fresh, raw salmon fillet; 100 g cream cheese; 100 g quark; 2 tbsp whipping cream; 1 drop lemon juice; 1 tsp horseradish (jar); salt; pepper (from the mill); 4 nori sheets; 1 handful daikon radish sprouts; edible flowers (for garnish)

457 kcal · 30 min · 4 servings

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Ingredients

200 ml milk
100 g flour
1 pinch salt
2 eggs
2 tbsp butter
300 g fresh, raw salmon fillet
100 g cream cheese
100 g quark
2 tbsp whipping cream
1 drop lemon juice
1 tsp horseradish (jar)
salt
pepper (from the mill)
4 nori sheets
1 handful daikon radish sprouts
edible flowers (for garnish)

Instructions

1. Whisk milk, flour, and salt until smooth. Stir in the eggs and let the batter rest for 15 minutes. Fry four thin pancakes one after the other in a little butter until golden yellow and let them cool down.
2. Slice the salmon thinly and keep it well-chilled until needed. Mix cream cheese, quark, cream, lemon juice, and horseradish until smooth. Season the mixture with salt and pepper.
3. Place a sheet of nori on each pancake and trim any overhanging edges. Spread some of the cream cheese mixture on top and arrange the salmon slices on it. Sprinkle some cress in the center, roll the pancakes tightly, and refrigerate for 30 minutes before serving.
4. Cut the rolls into 5 to 6 pieces. Serve them garnished with leftover cress and edible flowers.

Nutrition per serving

kcal: 457
Protein: 27 g · Fett/Fat: 29 g · Carbs: 17 g